Chewy Steel Cut Oatmeal Walnut Cookies: The Perfect Hearty Treat Recipe
For years, the thought of baking with steel cut oatmeal lingered in my mind like a half-forgotten tune. Back in my college days, a kind lady I worked for introduced me to the unique world of steel cut oats. Her preference was always for McCann’s, a brand she swore by for its superior flavor and delightful texture, even if it came with a slightly higher price tag. At the time, oatmeal wasn’t a staple in my diet, so I never ventured to try it myself. But the idea of these robust, chewy oats transforming into a cookie stayed with me, sparking a quiet curiosity about their potential in a classic baked treat.
Perhaps not “that” curious, given it took me a good two decades to finally bring a bag of steel cut oats home! But oh, am I glad I did. This long-awaited experiment led to the creation of these absolutely phenomenal Steel Cut Oatmeal Walnut Cookies. For this baking adventure, I opted for Bob’s Red Mill brand instead of the McCann’s my former employer favored. I mention this because, as any seasoned baker knows, subtle differences between brands, especially with a core ingredient like oats, can sometimes influence the final result.
The Quest for the Perfect Texture: My Steel Cut Oat Cookie Journey
My journey to perfecting these steel cut oatmeal cookies wasn’t without its trials. I believe that true baking joy often comes from a little experimentation and learning from what doesn’t quite hit the mark. My initial attempts revealed just how sensitive the balance of ingredients can be, especially when introducing a new textural element like steel cut oats.
Experiment 1: Overkill on Steel Cut Oats
For my very first batch, I went all-in, using a generous 2 ⅔ cups of steel cut oats. The idea was to maximize that hearty, chewy texture I was so curious about. The cookies were certainly tasty, carrying all the wonderful flavors of a classic oatmeal cookie. However, the texture was… well, a little too much. Those finely chopped steel cut oats, while offering a delightful chew in a bowl of hot porridge, translated into a slightly gritty, almost too-dense cookie. It was clear: an all-steel-cut-oat cookie was overkill for my ideal consistency. I was aiming for a pleasant chew, not a mouthful of finely ground cereal.
Experiment 2: A Detour with Quinoa
Undeterred, I decided to venture slightly off-piste for the second round. I swapped the steel cut oats for quinoa, hoping its tiny, somewhat chewy grains might offer a similar textural boost without the grittiness. And while the quinoa did contribute a unique texture, the flavor profile was a strong reminder of why quinoa isn’t my go-to grain for desserts. It introduced an earthy note that, in my opinion, just didn’t harmonize with the warm, comforting flavors expected from an oatmeal cookie. It was a worthwhile experiment, but not the path to my perfect cookie.
Experiment 3: The Golden Ratio – A Blend of Oats
Finally, the third attempt proved to be the charm! I decided to combine the best of both worlds: a mixture of traditional old-fashioned rolled oats and the intriguing steel cut variety. This simple adjustment was the key to success. The old-fashioned oats provided the familiar softness and chewiness that forms the base of a beloved oatmeal cookie, while the steel cut oats added just the right amount of extra texture depth – a subtle, pleasant chew that elevates the cookie without venturing into grittiness. It was the perfect symphony of textures, delivering a truly satisfying bite.
Why Steel Cut Oats Make a Difference in Cookies
For those unfamiliar, steel cut oats (also known as Irish oats or pinhead oats) are oat groats that have been cut into two or three smaller pieces. Unlike rolled oats, which are steamed and flattened, steel cut oats retain more of their original form and density. This difference in processing is what gives them their distinctive chewiness and nutty flavor when cooked, and it’s precisely this character that I aimed to harness in a cookie.
In our recipe, the steel cut oats don’t just add texture; they contribute to a more complex flavor profile. Their inherent nuttiness is subtly released during baking, complementing the rich walnuts and warm cinnamon beautifully. They also absorb moisture differently than rolled oats, which contributes to the delightful chewiness and helps prevent the cookies from becoming overly soft or crumbly. It’s a small addition with a big impact, transforming a good cookie into a truly memorable one.
Recipe
Steel Cut Oatmeal Walnut Cookies
Anna
Pin Recipe
Ingredients
- 1 ½ cups organic all-purpose flour (King Arthur) (190 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon cinnamon
- 8 ounces unsalted butter, softened (230 grams)
- ¾ cup natural granulated sugar (150 grams)
- ½ cup plus 1 tablespoon tightly packed LIGHT brown sugar (115 grams)
- ½ cup tightly packed DARK brown sugar (110 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- ⅔ cup Bob’s Red Mill steel cut oats
- ⅔ cup dark raisins
- 1 cup toasted and coarsely chopped walnuts
Instructions
-
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
-
In a large mixing bowl, using an electric mixer, beat the softened butter until it is light and creamy. Gradually add all three types of sugar (granulated, light brown, and dark brown) and mix until just blended and no streaks of sugar remain. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed. Gradually add the reserved flour mixture to the wet ingredients, mixing by hand with a spatula or using the lowest speed of a stand mixer until just combined. Be careful not to overmix. Finally, gently stir in the old-fashioned oats, steel cut oats, dark raisins, and toasted, coarsely chopped walnuts until evenly distributed throughout the dough.
-
Using a generously heaping tablespoon or a 2-tablespoon cookie scoop, form about 20 to 22 large balls of dough. Arrange these dough balls on a cookie sheet or two plates side by side; there’s no need to worry about spacing at this stage. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least a few hours, or ideally, overnight. Chilling the dough is crucial for developing flavor and ensuring the cookies hold their shape and achieve the best possible texture. The longer you chill, the better the texture!
-
When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Line two large baking pans with parchment paper. While the oven preheats, remove the chilled cookie dough from the refrigerator and let it sit at room temperature for about 20 minutes. This allows the dough to soften slightly, ensuring a more even spread during baking.
-
Arrange the dough balls about 3 ½ inches apart on the prepared baking sheets to allow for proper spreading. Gently press the tops of the dough balls down slightly with the palm of your hand or the back of a spoon. Bake one sheet at a time for 12 to 15 minutes, or until the edges are golden brown and the centers appear set. The exact baking time will vary depending on your oven and the size of your cookies. Once baked, let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely. This crucial step helps them set and prevents them from breaking.
Notes
Also, since these are fairly large cookies, oven temperatures and baking times can vary significantly. I highly recommend baking one or two cookies as “test” cookies first. This will help you determine the precise timing required for your specific oven and desired level of doneness. Mine typically take around 15 minutes, but yours might be slightly less or more. Adjust accordingly!
Essential Tips for Baking Your Best Oatmeal Cookies
Achieving the perfect steel cut oatmeal walnut cookie is a rewarding experience, and a few key tips can elevate your baking game:
- Butter Temperature is Key: Ensure your unsalted butter is genuinely softened, but not melted. It should yield slightly when pressed but still hold its shape. This allows it to cream properly with the sugars, creating air pockets that contribute to the cookies’ texture.
- Don’t Skimp on Chilling: The chilling step is absolutely vital for these cookies. It allows the flour to fully hydrate, the oats to absorb moisture, and the flavors to meld beautifully. More importantly, it solidifies the butter, which prevents the cookies from spreading too much in the oven, ensuring a thicker, chewier cookie. Chilling overnight is highly recommended for the best results.
- Measure Accurately: Especially with flour and oats, accurate measuring is crucial. Using a kitchen scale (grams are provided!) for flour and butter is the most precise method. For oats, pack them lightly into your measuring cup.
- Toasting Walnuts: While optional, toasting the walnuts before adding them to the dough significantly enhances their flavor, bringing out a deeper, nuttier taste that perfectly complements the oats and spices. Simply spread them on a baking sheet and toast in a preheated oven (or a dry pan on the stove) for 5-10 minutes until fragrant.
- Listen to Your Oven: Every oven is a little different. As mentioned in the recipe notes, baking a test cookie or two is a smart move. This helps you fine-tune the baking time and avoid over- or under-baking your entire batch. Look for golden brown edges and centers that appear set but still look slightly soft – they will firm up as they cool.
Storage and Serving Suggestions
Once cooled, these Steel Cut Oatmeal Walnut Cookies are best stored in an airtight container at room temperature for up to 3-5 days. If you want to keep them fresh for longer, they also freeze beautifully!
- Freezing Baked Cookies: Place fully cooled cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll stay fresh for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven experience.
- Freezing Cookie Dough: You can also freeze the unbaked dough balls. Follow the instructions up to step 2 (chilling). After chilling, arrange the dough balls on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and add an extra 2-4 minutes to the baking time. This is perfect for enjoying freshly baked cookies whenever a craving strikes!
These hearty cookies are wonderful on their own, perhaps with a cup of coffee or tea. They also make a fantastic addition to a lunchbox, a comforting after-school snack, or a thoughtful homemade gift. The rich, deep flavors make them particularly satisfying during cooler months, but honestly, they’re delicious any time of year.
Beyond Walnuts and Raisins: Delicious Variations
While the classic combination of walnuts and dark raisins in these steel cut oatmeal cookies is simply irresistible, don’t hesitate to get creative with your mix-ins. The base recipe is robust enough to handle various additions, allowing you to customize each batch to your preference:
- Chocolate Chips: A timeless favorite! Add 1 cup of semi-sweet, dark, or even white chocolate chips for a sweet twist.
- Dried Cranberries or Cherries: For a burst of tartness and a vibrant color, swap the raisins for dried cranberries or chopped dried cherries.
- Other Nuts: Pecans or slivered almonds can be used instead of or in addition to walnuts, offering different textures and flavors. Remember to toast them for enhanced taste.
- Coconut: Shredded or flaked coconut can add a lovely tropical note and extra chewiness. Try about ½ cup.
- Spice it Up: A pinch of nutmeg or a hint of ginger could add another layer of warmth to these already comforting cookies.
- Citrus Zest: A teaspoon of orange or lemon zest can brighten the overall flavor profile, especially if using dried fruits like cranberries.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different combinations to find your own perfect steel cut oatmeal cookie variation!
Embrace the joy of baking and the delightful texture that steel cut oats bring to these cookies. This recipe is a testament to the fact that sometimes, the best discoveries are born from a lingering curiosity and a willingness to experiment. Happy baking!