Description
These tasty chocolate chip oatmeal cookies are made with steel cut oats for a uniquely chewy texture. Give these delicious cookies a try!
Ingredients
- 1 cup steel-cut oats
- 1 2/3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 1/2 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
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Add the oats and 2 cups of water to a large microwave-safe bowl. (The oats will bubble while cooking so be sure to use a bowl that is at least 2 quarts). Microwave on 70% power for 9 minutes until the oats have begun to soften. Let the oats cool. (Be sure the oats cool, otherwise they’ll melt the chocolate chips.)
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Move your oven rack to the upper middle position (so it’s in the top 1/3 of the oven) then preheat your oven to 350°F. Use a non-stick baking sheet or line your baking sheets with parchment paper.
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In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
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In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, and vanilla until combined. Stir in the cooked and cooled oats.
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Gradually add the flour mixture to the wet ingredients, mixing until just combined.
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Stir in the chocolate chips.
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The dough will be sticky, so I recommend using a cookie scoop to drop rounded tablespoons of cookie dough onto the prepared cookie sheet and press down on each cookie to flatten. (I do this with a silicone spatula so the dough doesn’t stick when flattening.)
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Place the baking sheets in the oven and bake for 18-20 minutes, or until the edges of the cookies are golden brown.
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Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
I recommend baking on the top/middle rack, as the bottoms tend to brown quickly, and this ensures that the cookies bake evenly.
The dough will be very sticky, so using a cookie scoop like this one will make it easier to place the dough on the tray.
I recommend flattening the cookies before baking so they are slightly more crispy and less cakey. (They won’t spread much on their own.)