Anyone have a good recipe for oatmeal cookies using steel cut oatmeal?

Thanks everyone. I just bought some Old Fashioned oatmeal today. I rarely make cookies or deserts, so it's something I don't want to risk messing up.

I don't see how you could substitute them, given their very hard, dry nature. I do think you could hydrate them a bit, or even cook them all the way, and then use them in cookies. I wouldn't do it though without a recipe, because the amount of liquid for the purpose of applying the ratio (liquid to dry ingredients) would be hard to determine. The texture would be quite different from cookies made using a regular oatmeal cookie, but I imagine they'd be good nonetheless. ;o)

A comment from thirchfeld, in a Buttermilk Oatmeal Bread from AntoniaJames, suggests presoaking, with details given. http://www.food52.com/recipes/4022_buttermilk_oatmeal_bread
That is a bread recipe with much more liquids than a cookie would use, but I think his advice can easily be adapted. I know I've used SC oats in bread where they stick out, fall off, and are more an annoyance than we needed.

I once added some steel cut oats to my regular oatmeal cookies, just to "add some texture," and they didn't quite cook all the way with the recipe. I ended up with very dense, almost gritty cookies, and that was only subbing part of the rolled oats with steel cut oats. I've found that they behave much better if you just whirl them in the food processor first to grind them up a bit. I let them run in the processor about 2-3 minutes.

If you make them, be sure to post how they turned out. I'm curious! I love steel cut oats!

I am partial to this oatmeal cooky recipe and I add cranberries also. I don't know why you can't substitute steel cut oats. The cookies will have a lot of texture http://www.101cookbooks.com/archives/carrot-oatmeal-cookies-recipe.html

Googled several steel cut oatmeal cooky recipes and to my eye didn't look like they did anything special as in soaking them first.