Steel-Cut Oats Chocolate Chip Cookies

Ingredient Notes

See the recipe card below for exact ingredient amounts.

• Oats: Use quick-cooking steel cut oats and cook them before adding them to the cookie dough. I have not tested this recipe with other types of oats.
• Butter: I use unsalted butter. If using salted butter, leave out the additional salt.
• Large eggs: Bring the eggs to room temperature before making the cookie dough.
• Flour: I use regular all-purpose flour and have not tested this recipe with other types of flour.
• Sugar: This recipe uses equal parts granulated sugar and light brown sugar. Dark brown sugar can be used instead.
• Baking powder: Helps give the cookies their thick, soft texture.
• Salt: I use regular table salt.
• Vanilla: I use pure vanilla extract.
• Chocolate chips: Use milk chocolate or semi-sweet chocolate chips, whichever you prefer.

How to Make Steel Cut Oat Cookies

1. Make the quick cooking steel cut oats according to the package directions and cook for the longest time specified. Pour them into a bowl and let them cool while the butter and eggs come to room temperature, about 45 minutes to an hour.
2. Preheat the oven to 375°. Line the cookie sheets with parchment paper.
3. Mix the flour, baking powder and salt in a medium bowl with a spoon.
4. In a large mixing bowl, using a hand mixer, cream the butter, sugars and vanilla together until well combined; add the eggs and beat until combined. Add the cooked oats and mix until combined.
5. Add the dry ingredients and stir, with a large spoon, until combined. Stir in the chocolate chips. 
6. Drop by rounded tablespoons, or use a cookie scoop, onto the prepared baking sheet and bake for 9-11 minutes, or until they look set and no indentation remains when touched. 
7. Let cool on the cookie sheet for about 5 minutes before moving to a wire rack to cool the rest of the way.  

Tips for Making Steel-Cut Oats Chocolate Chip Cookies

• A stand mixer with the paddle attachment can be used instead of a hand mixer. You can also mix the dough by hand.
• I use a 1-tablespoon cookie scoop so the cookies are evenly sized.
• Reserve about ¼ cup of the chocolate chips to press into the tops of the cookies before baking. This makes the chocolate chips more visible on the finished cookies.
• I use a 17 ½″ x 13″ aluminum baking sheet, which holds 15 cookies.

Variations

• ​Swap the chocolate chips for raisins and add about ½ teaspoon of ground cinnamon.
• Add about ¼ cup of chopped walnuts or pecans.
• Replace some or all of the chocolate chips with dried cranberries, chopped apricots, or dates.
• Swap the chocolate chips for another flavor of baking chips, such as white chocolate or butterscotch.
  

Tips for Making Good Cookies Every Time

• Bake the cookies on the oven rack nearest the center for the most even baking.
• Always start with a cool baking sheet. A warm pan can cause the cookie dough to spread before it begins baking.
• Use room-temperature butter and eggs. I take mine out of the refrigerator about an hour before making the cookies.
• The type of baking sheet affects browning. I use a light-colored aluminum pan for lightly browned cookies; a dark nonstick pan will brown them more.

Storage

Store the cookies in an airtight container at room temperature for 3–4 days. They are best within the first couple of days and will begin to dry out over time.

More Cookie Recipes

• Peanut Butter Cowboy Cookies
• Cowgirl Cookies
• BIG Oatmeal Chocolate Chip Cookies