Steel-Cut Oatmeal Cookie Recipe With Coconut Oil
The Perfect Breakfast for Busy Mornings
These oatmeal cookies are amazing. They're made with coconut oil and butter. The end result is a cookie that's unbelievably moist, soft, and chewy, yet somehow light and filling. It's even a bit nutritious with the coconut oil and steel-cut oats. Everyone will devour these sweet and spicy oatmeal cookies. There are many variations.
Oats, in general, are a good source of soluble fiber, protein, and whole grains, which have many health benefits. As the oatmeal packaging will tell you, oats help reduce cholesterol and are a heart-healthy food. Steel-cut oats specifically are very hearty and chewy. Packed with all that fiber and protein, these cookies are very filling and perfect for breakfast.
- Not sweet enough for the kiddos? Try adding a spoonful of apple butter or other fruit spread to the top. Delicious!
- Make a few batches ahead of time for quick breakfasts straight from the freezer. Pop them in the toaster oven for 5-10 minutes for a warm oatmeal breakfast treat.
- Make oatmeal bars instead of oatmeal cookies for an easier recipe.
- I use a combination of organic butter and coconut oil which provides the best flavor and texture, but you can use all butter or all coconut oil too. The flavor and texture is divine either way. Using all coconut oil makes for a flatter cookie though, so you may have better luck with bars.
A Word About Organic, Unprocessed Steel-Cut Oats
Steel-cut oats are the least processed oat available. It starts with the oat groat. The oat groat is just the whole oat, hulled. The hulled oat is then roasted and chopped into sesame-seed-sized chunks. That's the whole process! Simple and natural.
With traditional rolled oats, the oat groat is still hulled and roasted, but then they're sprayed with steam and pressed into flakes. The thinner the flake—or the quicker the oat cooks—the more processed the oat. The more processing a food undergoes, the more potential for nutrient deficiencies and chemical additives.
Although it’s not proven that steel-cut oats are “healthier” than traditional oats, they are chewier and denser, which is the secret to this moist cookie. They are also more filling. Personally, I prefer organic, unprocessed foods free from any chemicals or additives.
Preparing the Oats
You can either pre-cook the oatmeal or throw it in the recipe raw—but the results will vary greatly. I’ve made them both ways. When using raw steel-cut oats, the cookie is very crunchy and tends to be drier. You could use raw traditional quick-cooking oats, but I would add an extra cup. I choose to avoid processed oat varieties.
I much prefer to pre-cook the steel-cut oats. It only takes about 15 minutes. This turns the traditional oatmeal cookie into something wholly different, surprisingly indulgent, and absolutely addicting—a guaranteed crowd-pleaser.
- Add 1 cup of oats to 4 cups of boiling water. Boil over med/high heat for about 5 minutes. Stir frequently.
- Drop your heat down to a simmer. Simmer the oats for another 12-15 minutes. Your oats will be thick, but there will still be some water left. Stir frequently to avoid getting a film.
- Pour the hot oats into a metal colander. With a spoon, gently work the remaining liquid through the colander. Be gentle with your oats! You don't want mush.
- Let the oats sit in the colander for about 30 minutes. Fluff with a fork before adding them to your cookie dough.
It's really important to make sure you don't add too much water when cooking your oats and that you let them drain completely, otherwise your cookies will be mushy.
- 1/2 cup organic unsalted butter, softened
- 1/2 cup organic coconut oil
- 1 cup organic brown sugar
- 1/2 cup organic baking sugar, evaporated cane juice
- 2 large organic eggs
- 1 tbsp organic vanilla
- 1 1/2 cup organic white flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp fine sea salt
- 1 cup raw steel-cut oats, equal to 2 cups cooked
- 2 cups organic raisins (try cherries, cranberries, nuts, or any combination)
Instructions for Oatmeal Cookies
- First cook the oats by following the instructions above. Let cool for 30 minutes.
- Meanwhile, mix the flour, baking soda, cinnamon, ginger, cloves and salt in a small bowl.
- In a large bowl, blend the butter and coconut oil together with an electric mixer. Add the sugars and whip until light and smooth. Add the vanilla and one egg. Beat thoroughly. Add the second egg and beat again.
- Add your flour mix to your egg mix, one third at a time to avoid lumps. Mix well with the electric mixer, about 2 minutes. Mix in your raisins, fruit, and/or nuts.
- Once your oatmeal has cooled, add it to your cookie dough. Mix it in thoroughly BY HAND, or else your oatmeal will turn to goo.
- Once mixed gently but completely, pop in the fridge for at least one hour, overnight, or for up to two days. You can skip this step, but you'll get a flatter cookie.
- Preheat your oven to 350 degrees.
- Drop dough in golf-sized balls, or rounded tablespoonfuls, onto a greased cookie sheet. Leave them plenty of room to spread.
- Bake for 13 to 15 minutes. The cookies will still be soft but cooked through. Rest them for 3 to 5 minutes on the cookies sheet before transferring. Let them cool completely. Makes 24 cookies. Make 2 batches and freeze one!
Instructions for Oatmeal Cookie Bars
Short on time? Use this recipe to make oatmeal bars instead! No need to chill your dough, just spread it into a sheet pan once it's completely mixed. Easy peasy.
- Evenly spread your dough over a half sheet lined with parchment paper. There is no need to refrigerate your dough first.
- Bake at 350 degrees for 25 to 30 minutes or until golden brown on top.
- Cool and cut into bars.
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© 2013 Robyn D Bera