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Steel cut oatmeal cookies...

looks like there is no such animal! I found these:


but they only use 2 tablespoons of the oats!

I'm looking to use up at least four cups of the stuff.

Anyone? TIA.

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  1. I would think these oats, being as rough as they are, would need a lot of liquid to make them soften in the cookies.

    1 Reply
    1. re: javaandjazz

      I can tell you that the Epicurious recipe is delicious! Almost like a chocolate wafer studded with the crunchy oats...


    2. Betty Crocker farm style oatmeal cookies are some of the easiest and most delicious cookies I've ever made. The recipe is ridiculously simple and it calls for 4 cups of oats. But it specifies quick cooking oats. i think you could get away with using steel cut, perhaps if you rough chopped the oats beforehand in a blender/food processor and used just a little more buttermilk. I don't have the recipe handy (and I have not acquainted myself with Chowhound's recipe posting rules) but if you google it, you can find it.

      don't be afraid to add chocolate chips to these cookies, they work beautifully.

      1. It's hard baking with steel cut oats because they remain hard, unless like javaandjazz said, you use a lot of liquid. I've had some luck with muffins by soaking them in the warm liquid first for at least half an hour and then putting them in the food processor. You usually don't have the liquid for cookies, though. Having made muffins w/out soaking them first, and grinding, I wouldn't try it with cookies. But, possibly the 5 minute quick cooking steel cut oatmeal from McCann's might work.

        2 Replies
        1. re: chowser

          I was about to make the very same suggestion of getting McCann quick steel cut oatmeal and suggest using this receipe: http://www.mccanns.ie/recipes/r_cooki...

          1. re: chowser

            Plus cookies bake for only 10 minutes or so. Between the lack of liquid and the lack of time, cut oats would not cook.

            It may be possible to use cooked cut oats in a baked item.

            I'd suggest doing a search by grain on Bob's Red Mill web site.

          2. why not cook the oats first? just be careful when adding any liquids so you get the right consistency in your dough for a good drop cookie.

            2 Replies
            1. re: toodie jane

              I've done this. It is some extra work. I basically use the "standard" Quaker Oats recipe but I make up a pot of steel cut oats (which for me is one and half cups of oats to 6 cups of water) and throw all the brown sugar, raisins and half the butter into the pot of oats. I allow the butter/raisan/sugar/oats to cool to room temperature or below (which is not too much of problem in cold weather as I cover the pot and stick it in an unheated room for a couple of hours) I think hot oatmeal would cook the eggs and melt the butter/granulated sugar. Meanwhile I cream the granulated sugar with other half of the butter. Then I combine the cooled cooked oats, beat in the eggs, and vanilla. I then take the mixed dry ingredients (flour, baking soda, cinnamon ) and try and beat this together smoothly. It is a considerably more gluey/lumpy than with dried oats. I takes an extra couple of minutes to bake and the texture is different -- drier outside, a bit cakier but not not too odd. The flavor is, I think, enhanced as the "oatiness" is stronger and the sweetness is less prevalent.

              1. re: toodie jane

                perhaps steaming the oats, versus boiling them would soften them without loosing the texture, or making a gooey mess. Also, extra salt prevents the pentosans (kind of like the gluten of oats) from leeching out as much, which would prevent the goo as well.

              2. Check around for recipes for oat bannock or oatcakes. They're Scottish biscuits, usually not very (or not at all) sweet, but they could easily be tarted up to be more cookie like. In a pinch, they are excellent with jam.

                Here's the recipe from the McCann's site.


                1 Reply
                1. re: heatherkay

                  Thanks, all. That's what I've found as well, either to cook the oatmeal ahead of time for the cookies, or to eat it as oatmeal. The regular steel cut doesn't lend itself to cookies.

                2. Just a thought. I always use Quaker's traditional whole oats and soak about them in o.j. per my modification to my Mom's recipe below:

                  Evelyn’s Semi-Sweet Oatmeal Cookies
                  Preheat oven to 375. Yield: 4 doz. Small

                  1. Sift together and set aside: ¼ tsp. Salt; ½ C. flour (I use some w.w. and some white)

                  2. Blend well: ½ C. margarine (or butter) 1C. brown sugar

                  3. Add & beat well: 1 egg; grated rind of 1 orange; 1 tsp. vanilla

                  4. Add: flour mixture alternately with ¼ C. orange juice.

                  5. Add: 1 ½ C. rolled oats*; 1 C. semi-sweet chocolate bits.

                  6. Drop by teaspoonful onto greased cookie sheet.

                  7. Bake at 375 deg. For 10-12 minutes. Cool slightly. Remove from sheet.

                  8. *P.J.: I soak the oats in ¼-1/3 C. additional orange juice for 5-10 min. before adding for a moister cookie.

                  good luck, p.j.

                  1. Quite different from our usual homemade rolled-oats cookies are those flat, crunchy ones that used to be sold from jars as "Dad's Old-Fashioned Scotch Oatmeal Cookies" for a nickel apiece. I certainly ate more than my share over the years. There was nothing in the texture that would indicate these were made from anything resembling rolled oats, so I'm strongly suspecting more finely-chopped steelcut oats. Although you might think that even chopping them up would not alleviate excessive crunchiness, I've used oats of this sort as breading, in a Scottish recipe for fried trout, and I'm here to tell you it was better than just good. I would think, then, that a quick turn in the blender and then sitting for a while in cookie dough before baking would be more than enough to render the oats edible.

                    Now all we gotta do is figure out the damn recipe...they were rich, lightly spiced, had a close but coarse texture rather like a rougher-grained gingersnap. The perfect cookie for a glass of milk.

                    1. If you put it in the cuisinart and grind it down you can make oatcakes with it.

                      1. At the store yesterday, I looked at all the different oats. Then I saw that Bob's Red Mill does a steel cut oats that are cut about 1/2 as large as McCann's. They might be worth experimenting with.

                        1. Anson Mills sells traditional stone cut oats, and their website has two different cookie recipes for use with their oats. Not sure how the Anson Mills oats compare with McCanns-type steel cut oats, but might be worth trying. I can vouch that the recipe is pretty good when made with Anson Mills oats.


                          1. I adjusted another recipe and came up with a really nice cookie. The original recipe is at the site below. Instead of using 3 cups of uncooked oats, I used 1-1/2 cups of uncooked oats (traditional rolled oats) and replaced the remaining oats with about 1-3/4 cups of pre-soaked steel cut oats. Since the steel cut oats are thicker and harder, the short baking time will not soften them up and they will draw too much moisture out of the cookie. What I ended up doing and it worked fabulously was:
                            Take 1 cup steel cut oats.
                            heat 1/2 c. water to boiling and add steel cut oats.
                            After all the water is absorbed, add 1/2 c milk
                            Remove from heat and let cool for 15 minutes.

                            At the point in the recipe that calls for 3 cup oats, now use your 1.5 cups of uncooked oats with the 1-3/4 cups of pre soaked steel cut oats.
                            I also used craisins in lieu of raisins.
                            Beautiful texture and great holiday color.


                            1. I am munching my 3rd freshly baked steel cut oatmeal cookie!
                              They came out perfect & you don't need to pre-soak or pre-cook the oats.
                              Here's what I did:
                              I had both rolled oats & steel cut oats in my cupboard.(both Quaker)
                              I followed the directions under the lid on the rolled oats, BUT I adjusted the rolled oats. Instead of using 3 cups of rolled oats, I used 2 cups rolled, and 1 cup steel cut.
                              And I added 1 cup of yellow raisins.
                              I dropped large tbsps onto my cookie sheets & baked for 13 mins at 350 degrees.
                              The cookies came out plump & soft, but crisped up after cooling on wire rack. They are not hard at all. They are wonderfully crisp!

                              1 Reply
                              1. re: Lynnster

                                Lynnster is right. Ignore all the stuff about soaking or precooking - none of it is necessary.
                                The oatmeal cookie recipe I created for myself, after a lot of tweaking of the basic recipe on the rolled oats canister, uses half rolled and half steel-cut. You'd think the latter are ground nuts. I have tried the recipe using only steel-cut, which results in a very crisp but fragile cookie. Combining the two types is ideal, assuming you like a thinner, crisper oatmeal cookie.

                              2. Try this recipe ..... http://www.anzacbiscuit.net/anzac-bis...
                                I used "Scots Oats," and while they're a little "hull-y," they're delish.

                                1 Reply
                                1. re: rsthall

                                  Scots Oats, at least as sold by Bobs Red Mill, are finer than steel cut, more like a coarse flour. I've been buzzing regular rolled oat in a coffee/spice mill to get something comparable.

                                  If you want more discussion on using oats in cookies like this, look for threads on oat cakes (Scottish or New Brunswick), perkins, and the Yorkshire oat-ginger bread parkin. These are all cousins to the Anzac Biscuits (which are distinctive in their use of coconut).

                                2. But steel cut oats make such a delicious porridge! Using them, I make porridge in a low oven overnight with a little vanilla and almond extract and a bit of dried fruit. I can't see how they would work in cookies...wouldn't it be a bit like trying to make cookies from brown rice?

                                  2 Replies
                                  1. re: StrandedYankee

                                    Well .... I'm eating Anzac Biscuits (IE: oatmeal/coconut cookies) right now made from Scots Oats. And they aren't like a coarse flour, I got them from the Scottish shop in town and they're made by a local company here in Oregon --- http://www.oatmealsavage.com/catalog_... Like I mentioned, the hulls are a little bit hard, but the Anzac biscuits use melted butter mixed with hot golden syrup & a little boiling water ... so maybe that helps soften them up ... Also, the cookies are baked for about 12 minutes .... a little longer than regular oatmeal cookies. Anyway, it's the only "oatmeal" I had, I wanted cookies & it's snowing & I'm not about to drive to the store.
                                    When we were in the Lake District of England a couple years ago, Flapjacks were everywhere ... I'm thinking a good flapjack recipe might be in order for these oats. http://duramecho.com/Food/Flapjack/in...

                                    1. re: StrandedYankee

                                      I've made them into good porridge the crockpot overnight with dried fruit & nuts. It IS good & hearty.

                                    2. I think that thick rolled oats make the best oatmeal cookies, but if you're bent on using steel cut and want to bypass the pre-cook, what about trying some Quick Cooking steel cut oats (like the ones McCann's makes)?
                                      Haven't tried it myself, but it may be the ticket.

                                      1 Reply
                                      1. re: The Professor

                                        I only had regular (not quick) Scottish Oats .... and it's snowing today ..... so that's what I used. Not optimum, but pretty tasty.