Steel Cut Oatmeal and Cranberry Cookies
I wanted to make oatmeal cookies the other day because I got a bug up my skirt about having cookies in a cookie jar, but I realized that I didn’t have any rolled oats. I have massive quantities of steel cut oats, though, and I wondered if I could actually use them in cookies. I figured them might result in pucks that would crack a tooth, but figured it was worth a google. Turns out, it’s no problem! I followed this recipe loosely and changed things a bit. The steel cut oats work no problem – they don’t need to be soaked or pre-cooked or anything complicated. The result is a cookie with a tiny bit of bite to it – just enough to seem almost nutty. I like little cookies, so I based the cooking time on cookies made with about 1 tablespoon of dough, if you like them bigger just extend the cookie time a bit.
Steel Cut Oat and Cranberry Cookies
6 Tablespoons butter(room temp)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup plain applesauce
1 large egg
1 Tablespoon vanilla
1 1/2 cups flour
1 1/2 cups steel cut oats
1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup dried cranberries
– Preheat the oven to 375 degrees
– Beat the heck out of the butter in the mix. Then beat it some more. Then add in the sugars. Once the butter and sugar are blended, add the applesauce, egg and vanilla and beat a bunch more until it’s all creamy.
– In a separate bowl, mix the flour, oats, baking soda, baking powder, salt and cranberries.
– Add the flour mixture to the butter mixture a bit at a time until it’s all incorporated.
– Refrigerate the dough for a good chunk of time.
– Spoon dough onto parchment-lined cookie sheets in tablespoon-ish sized balls.
– Baked for 8-10 minutes until edges just start to look brown.