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
- In a large bowl, whisk the brown sugar, granulated sugar, and softened butter together.
- Mix in the egg and the vanilla
- In a separate bowl, mix the flour, steel-cut oats, baking soda, baking powder, salt, and semi-sweet morsels.
- While stirring, slowly add the dry ingredients to the egg and sugar mixture.
- Once mixed well, cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour.
- Preheat oven to 375 degrees.
- 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.
- 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
- In a large bowl, whisk the brown sugar, granulated sugar, and softened butter together.
- Mix in the egg and the vanilla
- In a separate bowl, mix the flour, steel-cut oats, baking soda, baking powder, salt, and semi-sweet morsels.
- While stirring, slowly add the dry ingredients to the egg and sugar mixture.
- Once mixed well, cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour.
- Preheat oven to 375 degrees.
- 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.
- 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.
- Wait until cool before cutting into pieces.