My favorite cookie is oatmeal chocolate chip. The other day I really wanted to make some but all I had was steel-cut oats so I searched the internet for recipes and found an oatmeal raisin recipe from Do It Yourself From Scratch. They used steel-cut oats so I figured I could make a few changes for my chocolate chips. They turned out really crunchy but good. The insides were still gooey and I like the overall texture. I also used this recipe to make breakfast bars.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups steel-cut oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet morsels
• 10 tablespoons Earth Balance Vegan Buttery Spread (or softened butter)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract

Directions For Cookies

1. In a large bowl, whisk the brown sugar, granulated sugar, and softened butter together.
2. Mix in the egg and the vanilla
3. In a separate bowl, mix the flour, steel-cut oats, baking soda, baking powder, salt, and semi-sweet morsels.
4. While stirring, slowly add the dry ingredients to the egg and sugar mixture.
5. Once mixed well, cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour.
6. Preheat oven to 375 degrees.
7. Grease a cookie sheet and remove dough from refrigerator. With your hands (dough will be really sticky)  rolls the dough into balls and flatten slightly. Place each cookie two inches apart.
8. Bake for 15 minutes. Insert toothpick, if clean (except for chocolate residue), cookies are done. Oven times will vary, I like gooey over crunchy so keep that in mind. I used a convectional oven and it took about 20 minutes.

Directions for Bars

1. In a large bowl, whisk the brown sugar, granulated sugar, and softened butter together.
2. Mix in the egg and the vanilla
3. In a separate bowl, mix the flour, steel-cut oats, baking soda, baking powder, salt, and semi-sweet morsels.
4. While stirring, slowly add the dry ingredients to the egg and sugar mixture.
5. Once mixed well, cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour.
6. Preheat oven to 375 degrees.
7. Grease a 8 x 8 glass dish and remove dough from refrigerator. With a spoon, roll dough into dish. Using your hands (dough will be really sticky) press dough into dish evenly.
8. Bake for 25 minutes. Insert toothpick, if clean (except for chocolate residue), bars are done. Oven times will vary, I like gooey over crunchy so keep that in mind. I used a convectional oven and it took about 30 minutes.
9. Wait until cool before cutting into pieces.