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Feb 29, 2008 03:25 AM

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:

          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.