Pittsburg Steelers’ Steel-Cut Oatmeal with Bittersweet Chocolate

I remember falling in love with steel-cut oatmeal about 6 years ago, while traveling extensively to the Northwest. I found that a small bowl of steel-cut oatmeal could sustain me thru hours and hours of client meetings. And so, I started to think about what steel-cut oatmeal might be like as a substitute for rolled oatmeal that I had been using in oatmeal cookie recipes.

The recipe below is an adaptation from Bon Appétit, May 2004. The steel-cut oats add an interesting texture to this semi-sweet cookie. And just as that bowl of steel-cut oatmeal for breakfast, the cookies are a hearty treat.

Steel-Cut Oatmeal with Bittersweet Chocolate
Makes about 1dozen
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons steel-cut oats (may substitute old fashioned oats for a
more tender cookie)
1/4 cup bittersweet or semi-sweet chocolate chips

Preheat oven to 350F. Lightly butter baking sheet.

Shift flour, cocoa, baking soda and salt together. Beat butter until fluffy. Add sugar and vanilla. Beat until blended. Add flour mixture and beat until clumps form. Mix in oats with a spoon or spatula. Mixture will be very stiff. Add chocolate chips and knead with hands to blend.

Shape 1 tablespoon of dough into a ball. Place on prepared sheet. Flatten to 2” round. Space rounds 2” apart. Bake until slightly firm and top is cracked, about 14 minutes. Cool on baking sheet. Store in airtight container.