These cookies are perhaps my best recipe yet. The nutty flavor and texture that steel cut oats bring makes a unique chewy delicious bite and lessens the overall guilt of this truth: you are eating more than one cookie, here.
Beat together till fluffy:
1 cup butter
1/4 c granulated sugar
1/4 c. brown sugar
1/2 c coconut sugar
2 eggs
1 t vanilla
Add till mixed in thoroughly:
1 c uncooked old fashioned rolled oats
1 c uncooked steel cut oats
Add till nearly mixed:
1 1/2 c all purpose flour (or whole wheat flour)
1 t baking soda
1/2 t salt
Then add 1c each of Guittard milk and dark chocolate chips till evenly distributed.
The dough needs to chill overnight in the fridge. I use a large ice cream scoop to create a log of dough down the length of some wax paper, then roll the paper around the dough tightly and twirl the ends like a candy wrapper so it doesn't dry out. Place the log in the fridge over night.
To bake: you can cut the dough into 1" wheels and place them on parchment lined cookie sheets. Cook for about 8-10 minutes in a 350 degree oven. Makes about 2 1/2 dozen cookies
Beat together till fluffy:
1 cup butter
1/4 c granulated sugar
1/4 c. brown sugar
1/2 c coconut sugar
2 eggs
1 t vanilla
Add till mixed in thoroughly:
1 c uncooked old fashioned rolled oats
1 c uncooked steel cut oats
Add till nearly mixed:
1 1/2 c all purpose flour (or whole wheat flour)
1 t baking soda
1/2 t salt
Then add 1c each of Guittard milk and dark chocolate chips till evenly distributed.
The dough needs to chill overnight in the fridge. I use a large ice cream scoop to create a log of dough down the length of some wax paper, then roll the paper around the dough tightly and twirl the ends like a candy wrapper so it doesn't dry out. Place the log in the fridge over night.
To bake: you can cut the dough into 1" wheels and place them on parchment lined cookie sheets. Cook for about 8-10 minutes in a 350 degree oven. Makes about 2 1/2 dozen cookies
