Steel Cut Oatmeal and Chocolate Chip Cookies

Looking for a stellar cookie recipe? These Steel Cut Oatmeal and Chocolate Chip Cookies are a reader favourite for a reason! These cookies are the perfect mix of soft and crunchy, sweet and salty. Go ahead, try them out!

Don’t you hate it when you buy the wrong item at the grocery store? As someone who strives to save money and reduce food waste, I was completely upset with myself when I went to buy a bag of steel cut oats to make Bircher Muesli and instead purchased a bag of instant steel cut oats by accident. I tried a few things with this big bag if instant steel cut oats and really did not enjoy the texture of them when made into oatmeal or overnight oats. I honestly considered throwing them out until one evening I wondered if you could make oatmeal cookies with them. Guess what? You can. In fact, these Steel Cut Oatmeal and Chocolate Chip cookies have a great texture!

Run of the mill steel cut oats (pun intended) do not fair well in oatmeal cookies as they are harder than the suggested rolled oats and just do not blend well with the cookie dough. Instant steel cut oats, however, are smaller flakes and  soften easier. This results in a chewy yet crunchy cookie that is oh-so-satisfying. Enjoy these cookies slightly cooled from the oven with a tall glass of fresh milk.

Pssst, if you have been wondering where I have been for a month I very much apologize! My broken finger saga continues and have been attending physio three times a week which has put a strain on work and everything in general. But I hate excuses so we will say no more about that! On a positive note, I have been a busy beaver with cleaning-up some older posts as well as attending events such a restaurant openings and sharing my recipes on Instagram stories. If you don’t yet, I encourage you to follow me on Twitter and Instagram to stay connected and see what I am up to out and about in Winnipeg!

Print Recipe
5 from 4 votes

Prep Time10 mins
Cook Time12 mins
Servings: 12 Cookies


  • 1/2 cup butter softened
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup instant steel cut oats
  • 1/2 cup chocolate chips semi sweet


  • Preheat oven to 350 degrees
  • In a medium sized mixing bowl, cream butter, sugars, egg and vanilla until light.
  • In a separate mixing bowl, add flour, baking powder, cinnamon, nutmeg and instant steel cut oats. Add to medium bowl with creamed butter and mix well using wooden spoon. Fold in chocolate chips.
  • Roll dough into even sized balls with hands and lightly press onto clean cookie sheet.
  • Bake at 350 degrees for 8-12 minutes. Cool on rack completely before serving.



  1. These cookies turned out so well! Delicious and really simple to make. I love the taste of oatmeal cookies but often find that they turn out really flat and crispy. These cookies were anything but flat, stayed nice and chewy and “thick”. These will become my new go-to oatmeal cookies.

    • PeppersPennies

      Thank you for trying these out, Lauren! I really love the texture of these cookies and find they are a bit different than your typical oatmeal cookie (in a good way). I appreciate the kind words.

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  4. Thanks for sharing this recipe! It helped us use up some of our steel cut oats! The cookies were very good. A couple suggestions… 1) Instead of calling for “instant” steel cut oats, say “Quick 3-minute Steel Cut Oats.” (I looked online but didn’t see anything called “Instant Steel Cut Oats.”). and 2) Say the cook time is 11- 12 minutes? When I printed out the recipe, it says cook time is 8 minutes (at the top). We LOVE our cookies soft… but these needed to be cooked for 11-12 minutes to stay together after they came out of the oven. Thanks again for taking the time to post this recipe!

    • PeppersPennies

      Hi Karen! Thanks for coming-by and making my favourite cookie recipe 🙂 Thanks for the suggestions! Are you American, by chance? I am in Canada and found many of the 3 Minute Oats (Steel Cut) are called Instant Oats, so I can’t speak for the naming convention of oats in other countries. If you could clarify for me, I’ll update a note for my American readers 🙂 As for the print-out, the plug-in I use takes the minimum cook time to reduce the risk of someone overcooking/burning.

  5. I’m going to try these. How would you adjust the recipe to add Almond Butter or Peanut Butter. I would also use Stevia for either the white or brown sugar.

    • PeppersPennies

      Hi Barb, Thanks for stopping-by. I haven’t tested Almond or Peanut Butter in these cookies as chocolate oatmeal cookies don’t typically use that. Let me know how it works for you!

  6. Thanks, these came out great. With a silpat I had to bake them for a full 15 min (sea-level, gas oven), but they came out perfect. I did a batch with [homemade] raisins, a batch w/ choco chips, and a combo. Make sure you poke the raisins in really well or they sorta get baked out of the cookie and fall off.

    • PeppersPennies

      Hi Max, I am so happy to hear you enjoyed the cookies! A combo of raisins and chocolate chips sounds perfect – thanks for the tip about poking ’em in!

  7. These are soooo good – so soft and really thick. My first batch was a disaster because I didn’t use instant oats. This is now my go to recipe. Thanks!

    • PeppersPennies

      Thank you so much, Kate! The key are the instant oats! I’ve tried with others and it’s just not the same.

  8. Can you freeze these cookies?

  9. I’ve never been much of a baker, but I have a big bag of steel cut oats, so I decided to give this a go. It turned out so yummy. I can’t believe how deliciously chewy it is, my toddler can’t get enough of it. Thanks for the recipe. Now I feel like I’ll be buying more steel cut oats just to make this!

    • PeppersPennies

      Hi Huey, thanks for coming by and sharing your story! It makes me so happy to hear the recipe is going over well!

  10. Linda D. Allen

    I didn’t have good luck with these. I am a seasoned cook. Maybe it’s because I did a
    pan cookie for 25 minutes. The just turned into a pan of granola.

    • PeppersPennies

      Hi Linda, yes I would imagine that would be the reason. They were not tested/created for a pan cookie. The outside of granola can crisp up quite quickly so I would recommend dividing it into 8 or 12 cookies next time! Thank all for coming by.

  11. This was amazing thank you very much.

  12. Am I an idiot? I can’t see the recipe in the post!

  13. Tonya L Hartman

    I’m excited to try these, but I have a couple of questions (I am a VERY novice baker). Can I omit the white sugar? Will these cookies maintain their most chewiness after a couple of days in a ziplock bag on the counter or should I immediately freeze them tonight and thaw in two days when I want them?

    • PeppersPennies

      Thanks for coming-by!

      No need to freeze and thaw if you will eat them in 5-ish days. Just make sure you store them in a airtight container or sealed ziploc bag. Fridge wrapped-up is good, too!

      As for the sugar, I would imagine they wouldn’t work as the sugar lends to texture just as much as flavour. I don’t test-out my recipes with swaps like that as I am a firm believer that moderation is key and don’t like folks to feel like they need to do something they aren’t doing.


    5 stars
    This recipe is excellent. I cooked them for 8 minutes (gas oven) and they were beautiful.
    Thank you for posting. ❤️

  15. 5 stars
    Best cookies! They are our new favorite! I doubled the recipe and used a small scoop of dough for each cookie. They baked for 8 minutes and came out perfect. Made about 4 dozen!

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  17. Hi there, we are going to try out this recipe today but what we have at home is Bob’s Red Mill Quick Cooking Steel Cut Oats, “Ready in 7 minutes”. Is that the same thing as instant steel cut oats? Any tips for adjustment I can make would be greatly appreciated. TY!

    • PeppersPennies

      I am personally not familiar with that brand or oat, but it should be ok as it is steel cut oats and those are not long cook ones!

  18. Anke Van Hoebl

    5 stars
    Awesome! Great texture and not too sweet. I adjusted the cook temp and time for 5400ft altitude. 325 farenheit for 17 minutes.

    • PeppersPennies

      Lovely, thank you for the great feedback! I am in the prairies where it is as flat as can be. Your tip is great for other readers!

  19. Donna Hunter

    5 stars
    absolutely delicious!!

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