Chocolate Chunk Oat Cookies with Steel Cut and Old Fashioned Oats
These hearty oat cookies combine three types of oats for incredible texture - ground old fashioned oats in the base, whole oats for chewiness, and steel cut oats for delightful crunch. White whole wheat flour adds subtle nuttiness while chocolate chunks provide rich bursts of cocoa. The result is a cookie that's both satisfying and complex, with layers of oat flavor and varied textures in every bite. Perfect for lunch boxes, afternoon snacks, or cozy evenings with milk.
Ingredients
- 1 ¼ cups Quaker Old Fashioned Oats, divided
- 1 cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, at room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup Quaker 3 Minute Steel Cut Oatsrolled oats1:1
Less crunch, more chewy texture
- 1 cup chocolate chunkschocolate chips1:1
Will be smaller pieces throughout cookie
Instructions
- 1
Preheat oven and line baking sheets with parchment paper or silicone mats
- 2
Blend old fashioned oats in blender until powdery
- 3
Whisk together blended oats, flour, baking powder, baking soda, salt, and cinnamon in large bowl
- 4
Beat butter and both sugars in stand mixer until fluffy
- 5
Add egg and vanilla extract and mix until combined
- 6
Slowly add flour mixture on low speed
- 7
Stir in remaining old fashioned oats, steel cut oats, and chocolate chunks
- 8
Drop dough in portions onto prepared baking sheets
- 9
Bake until lightly browned
- 10
Cool on baking sheet briefly before transferring to wire rack
Tips
Use a cookie scoop or spoons to portion dough evenly for consistent baking and uniform cookies.
Don't overbake - cookies should be lightly golden but still soft in center for perfect chewy texture.
Let cookies cool on baking sheet briefly before transferring to prevent breaking while still warm.
Good to Know
Store in airtight container at room temperature up to 3 days or freeze up to 1 month
Cookie dough can be portioned and frozen, then baked directly from frozen with 1-2 extra minutes
Serve at room temperature with milk or coffee
Common Mistakes
Don't overblend the oats or they'll become too fine and affect texture
Avoid overbaking to prevent hard, dry cookies
Substitutions
FAQ
Can I use regular oats instead of steel cut oats?
Yes, you can substitute with rolled oats for a different texture, though you'll lose some of the distinctive crunch that steel cut oats provide.
How do I know when the cookies are done?
Look for lightly golden edges while centers remain soft. They'll continue cooking slightly on the hot pan after removal.
Can I freeze the cookie dough?
Yes, portion the dough and freeze on trays, then store in bags. Bake directly from frozen, adding 1-2 minutes to baking time.