I’ve always wanted to make a great cookie with steel cut oats, but the fact that steel cut oats themselves take a good 30 minutes to cook on the stove-top made that an impossible dream. When I learned Quaker was coming out with a new 3-minute variety, I knew immediately what I was going to do with them. Make oatmeal. Just kidding, cookies. Because why start with breakfast when you can start with cookies?
Steel Cut oats are whole oat groats that have been chopped into pieces. They have an entirely different texture than regular old fashioned oats, and I knew they would be really great in a cookie.
You can make this recipe with all steel cut oats, but I found I especially liked it with a combination of steel cut and old fashioned. It’s just more great texture and the old fashioned oats help give the cookies a little shape. But I’ve made them several times both ways, and they’re super delicious with all steel cut as well. My family was split on which version they like better.
This recipe is a little different in that it uses oil instead of butter. I prefer coconut oil here because it lends well to the mellow coconut flavor in the cookies, but you can substitute vegetable oil here as well. See how many options I’m giving you here? I’m all about options. Anything that helps you all get cookies on your table.
You’ll want to melt your coconut oil, since it’s a solid at room temperature, and then mix it up with some dark brown sugar, regular sugar, egg, vanilla, and a little coconut extract if you have some (it’s optional).
After mixing in the dry ingredients, you’ll add this trio of loveliness: the oat combo, shredded coconut, and chocolate chips.
The combination of textures and flavors here are amazing.
Scoop it into balls and place on a cookie sheet. (My go-to cookie making supplies are a cookie scoop and a silicone baking sheet.)
And bake them until they’re just underdone. They tend to finish cooking really nicely as the cool on the pan and you want them to stay soft and chewy.
These are awesome warm, with a glass of cold milk. If you use coconut extract in them, you’ll find that shines through when they’ve cooled.
Either way, these are super good cookies with soft, chewy centers and slightly crisp edges. Perfect for some weekend baking!
Coconut Chocolate Oatmeal Cookies
Recipe by Our Best Bites
Ingredients
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, use closer to 1/4 teaspoon)
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1/2 cup coconut oil, melted
1/2 cup Quaker 3-Minute Steel Cut Oats
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut flakes
3/4 cup dark or semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees. Combine flour, baking soda and salt in a bowl and set aside. In a mixing bowl, combine brown and white sugars, egg, vanilla, extracts, and coconut oil. Mix until well blended and add in flour mixture. When well combined, add in oats, coconut, and chocolate chips and mix until combined. Use a cookie scoop to portion dough into balls and place baking sheets. Bake for 9-11 minutes or until edges are set and centers still appear soft. Remove from oven and let sit for 2-3 minutes before transferring cookies to a cooling rack. Yields: 2 dozen.
If you’d like to try out Quaker’s new Steel Cut Oats and score a basket full of goodies to go with it, you’re in luck! Enter with the form below and this basket, full of Oatmeal, darling ceramic measuring bowls, over-sized mugs, a retro timer, annnnd a Visa Gift Card, could be yours!
Questions & Reviews
This is the first time I’ve heard of quick cook steel cut oats. I would definitely use them more often. And these cookies look absolutely fabulous!
Made these today–totally amazingly delicious! My neighbor is allergic to dairy and eggs, so I subbed a flax egg (1 Tb. ground flax meal + 2.5 Tb. water, mix and let set until thick then add) for the egg, and the cookies turned out perfectly after baking (I had to really smash the dough together to get it to form balls, but it was worth it!) Thanks for an awesome recipe!
Yum! I think I might try this recipe with coconut flour and coconut palm sugar.
I just made some cookies very similar to these on Sunday! I love using the coconut oil because it gives it such a great flavor. I like the tip of baking it till they’re just underdone, so thanks! My cookies had only 1 type of oatmeal so I’m curious to try two but it did have chopped pecans and they are awesome. 🙂
These cookies were amazing! My family gobbled them up. I thought the addition of coconut oil definetely stood out in these cookies. I didn’t have coconut extract but they still tasted much more coconuty to me (which was a good thing!!). Thank you!
I followed the recipe exactly as written. They were awesome after I baked them, just not as easy to scoop and form. My family went through the whole batch yesterday(I may or may not have helped a little;p) Would keeping the coconut oil in solid form help? Just curious!! Thanks for another amazing recipe!!
Looks awesome…
I just made these and they are SO DELICIOUS, but my dough wasn’t as creamy as yours and the chips didn’t incorporate. Any ideas why?
Hey Angie, that’s not abnormal with an oil based dough. Did you use coconut oil or vegetable oil? And did you use the steel cut oats, or regular? When I use vegetable oil and regular oats, the dough is definitely a bit more crumbly and the chips incorporate differently. They still bake up great, though!
I just wanted to let everyone know that if you call these “breakfast cookies” it is perfectly reasonable to eat them in the morning.
I just made these cookies and they came out perfectly! They look nice and are really delicious too. I wanted to mention that my oats were quick cooking steel cut oats, but they were store brand, and the instructions said to cook them for 5-7 minutes. So, it doesn’t seem to matter that they weren’t “3-minute” oats. Also, I thought the cookie dough tasted kind of salty (not that I ate a quarter of it directly out of the bowl or anything), but the cookies don’t seem salty at all. I used a little less than 1/2 tsp. because my biggest cookie pet peeve is not having a cookie at all…but right behind that is having a salty cookie…I should have known that 1/2 tsp. would be just fine…it’s OBB tested!
Thanks for sharing this recipe. I also wanted to thank you for the chance to enter your giveaway without having to enter through Facebook/Pinterest/Twitter or any other way other than the initial entry!!!!
These look delicious! I can’t wait to try it! Thanks for sharing.
Is it possible to make something following the Fodmap diet?
But the question is, can this be made with all old fashioned oats…that is the option I would like to try. Thanks!
absolutely 🙂
My cookies turned out flat. What is up with that?
I’m not sure; it may have something to do with altitude, where are you?
Heber City Utah
Should I make an adjustment?
Suzette, I made these today and I am in Heber City Utah as well, my first pan was flat so I went back and added an additional 1/2 of flour to the dough and they were much better. I have to do that with most cookie recipes so they don’t flatten.
Would lovvvveeee this!
🙂
Yum!! Thanks for sharing!
Three of my favorite things: oatmeal, chocolate, and coconut 🙂
Those look so delicious! I am excited to make them and test the yumminess on my little family:)
These look amazingly awesome! Can’t wait to make them. Thanks for sharing.
We LOVE oats in our family. Every morning, my son asks for oatmeal. I make everything from plain oatmeal to granola bars, to your wonderful oatmeal pancakes 😉 Amazing yummy stuff. I will have to try these… coconut is good with anything!!
I’ll take two. Or ten. 🙂 Yum!
I love “why start with breakfast when you can start with cookies?” It sounds like a good philosophy for every morning.
Do you think I could make a 3-minute steel-cut oat variation just by throwing steel-cut oats in my food processor and pulsing them a bit?
I was wondering the same thing. I might try soaking two or three tablespoons of steel cuts in boiling water until they swell up, then drain and dry them before adding to the dough.
Yes. Breakfast cookies!!! 🙂
Perfect combination of everything. Yum.
The wife is just into steel cut oats lately and honestly, I like the texture. Chocolate and coconut is just a win win for everyone. Looks nice.
Steel cut oats are my new obsession so these look awesome! I hadn’t thought of baking with them. The question is…will these oats be one of the many fun products available in the US that never makes it north of the border?! I will have to keep my eyes peeled (or win the prize, but the chances of that are slim!)
Oh im definitely gonna keep my eyes out for these to try. I have quick cooking steel cut oats every. Single. Morning so I’m always looking for new ones to try!! Eek hope I win! 40 weeks, 5 days here and this would be great for baking up some ” nursing” cookies. ( just an excuse to eat lots more cookies while nursing, right?!)
Perfection. Can’t wait to make these!