<\/span><\/h2>\n\n\n\nSteel cut oats, also known as Irish oats or coarse oats, start out as whole oats that are then cut down into smaller pieces. They're nutty in flavor, take longer to cook than other oats, and have a nice coarse, chewy texture. <\/strong><\/p>\n\n\n\nThey differ from commonly used rolled oats, which have been steamed and flattened. Rolled oats also have a milder, toasted oat flavor. When it comes to cooking old fashioned oats, they cook quicker, and have a creamier, softer texture plus a smoother consistency than steel cut oats. Both are delicious and can be used in a variety of ways.<\/p>\n\n\n\n
<\/span>Ingredients<\/span><\/h2>\n\n\n\nScroll Down for Ingredient Amounts Listed in the Recipe Card Below<\/strong><\/em><\/strong><\/p>\n\n\n\n\nSteel Cut Oats:<\/strong> The key ingredient to give these cookies their signature chewy texture and nutty flavor.<\/li>\n\n\n\nAll-Purpose Flour:<\/strong> The main dry ingredient to give these cookies their structure and shape.<\/li>\n\n\n\nBaking Powder and Baking Soda:<\/strong> The leavening ingredients here - these help the cookies to rise just the right amount.<\/li>\n\n\n\nSalt:<\/strong> Every baked good needs a pinch of salt to help balance out the sweet flavors<\/li>\n\n\n\nSalted Butter<\/strong>: Provides richness and flavor to the cookies.<\/li>\n\n\n\nGranulated Sugar:<\/strong> Adds sweetness and helps with browning during baking. It also contributes to the texture by retaining moisture.<\/li>\n\n\n\nBrown Sugar<\/strong>: Adds caramel notes and a nice deep flavor to the cookies.<\/li>\n\n\n\nEggs:<\/strong> The binding ingredient to hold everything together.<\/li>\n\n\n\nVanilla Extract:<\/strong> Adds aroma and flavor to these cookies and pairs perfectly with the brown sugar.<\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\n<\/span>How to Make Steel Cut Oat Cookies<\/span><\/h2>\n\n\n\n\nPreheat oven to 350\u00b0F. Meanwhile, lightly grease or line baking sheets with parchment paper.<\/li>\n\n\n\n In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt. Set aside.<\/li>\n\n\n\n In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.<\/li>\n\n\n\n Beat in the egg and vanilla extract until well combined.<\/li>\n\n\n\n Add the dry ingredients to the wet ingredients, and mix until just combined. Be careful not to overmix.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nFold in the chocolate chips, peanut butter chips, chopped nuts, and\/or dried fruit, if using, until evenly distributed throughout the dough.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nDrop rounded 3 tablespoon scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.<\/li>\n\n\n\n Bake 10-12 minutes, or until the edges are golden brown. The centers may still look slightly soft, but they will continue to set as they cool. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nOptional: For garnish, melt chocolate chips and\/or peanut butter chips and drizzle on top of the baked cookies.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n<\/span>Pro Tips for Recipe Success<\/span><\/h2>\n\n\n\n\nUse a dough scoop.<\/strong> For uniform cookies, a perfectly rounded shape and an even bake, use a dough scoop to form cookies the same size.<\/li>\n\n\n\nSpace cookies evenly. <\/strong>When scooping dough onto the baking sheet, space your cookies evenly apart so they've got plenty of room to spread as they bake.<\/li>\n\n\n\nUndercook dough for an extra chewy cookie. <\/strong>Bake the cookies for slightly under the called for bake time so the dough is just undercooked, but of course safe to eat, with a wonderfully chewy texture.<\/li>\n\n\n\nTap the baking sheet. <\/strong>If your cookies come out slightly too puffy or thick, give the baking sheet a gentle tap on the counter. This will help them flatten to a more desirable thickness.<\/li>\n<\/ul>\n\n\n\n<\/span>Storage and Freezing Instructions <\/span><\/h2>\n\n\n\nYou can store baked cookies in an airtight container at room temperature for up to 5 days, but the sooner you eat them, the fresher they'll taste. Or you can freeze cookies the same way, for up to three months.<\/p>\n\n\n\n
You can also freeze unbaked cookie dough in an airtight container, wrapped tightly in plastic wrap, or in a food storage bag. Freeze it whole, or portioned out into individual cookies. When you're ready to enjoy, thaw dough in the fridge and bake according to the recipe.<\/p>\n\n\n\n