Whole Grain Steel Cut Oatmeal Cookies
Indulge in the wholesome charm of these Whole Grain Steel Cut Oatmeal Cookies, a delightful fusion of hearty textures and warm, comforting flavors. Made with a nutritious blend of all-purpose and whole wheat flours, this recipe is packed with crunchy steel cut oats and customizable mix-ins like chopped nuts, raisins, or dark chocolate chips for a personal touch. Perfectly spiced with cinnamon and baked to golden perfection, these cookies offer a chewy, satisfying bite with a rustic, homemade feel. Ready in under 30 minutes, they're the ideal treat for breakfast on-the-go, a midday pick-me-up, or as a healthier dessert option. Plus, their ability to stay fresh and freeze beautifully makes them a versatile addition to any baking repertoire!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 1 cup Steel cut oats
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
- 0.5 cup Raisins or dried cranberries (optional)
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt.
Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
Stir in the steel cut oats, and if desired, add the chopped nuts, raisins, or chocolate chips for extra flavor and texture.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
4479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 672.9 g | 245% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 407.8 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 522 mg | 40% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
