Steel cut oats and old-fashioned oats are both whole grain oats that can be used for baking, but they have some differences that can impact your cookies. Here’s what you need to know about substituting steel cut oats for old-fashioned oats in cookies.
The Difference Between Steel Cut Oats and Old-Fashioned Oats
Steel cut oats and old-fashioned oats start from the same whole oat groat. The difference is in how they are processed:
- Steel cut oats: The oat groats are cut into 2-3 pieces using steel blades. This produces oats that are chewier in texture.
- Old-fashioned oats: The oat groats are steamed and then rolled flat into flakes. This produces oats that are flakier in texture.
So steel cut oats retain more of their original chewy texture, while old-fashioned oats have a softer, flakier texture after being steamed and rolled.
Texture Differences in Cookies
When baking cookies, the texture of the oats makes a significant difference:
- Old-fashioned oats create cookies with a softer, chewier texture.
- Steel cut oats create cookies with a toothsome, crunchy texture.
So cookies made with steel cut oats will have a very different mouthfeel from those made with old-fashioned oats.
Absorption Differences
The flatter shape of old-fashioned oats also allows them to absorb more moisture as they hydrate. This impacts the texture of the finished cookies:
- Old-fashioned oats result in moister, chewier cookies.
- Steel cut oats produce drier, crunchier cookies.
Less moisture absorption can make steel cut oat cookies spread less during baking. They may also cook faster compared to old-fashioned oat cookies.
Cooking Time Differences
Steel cut oats take longer to hydrate and soften than old-fashioned oats. This means:
- Old-fashioned oats soften during baking, blending into the cookie dough.
- Steel cut oats are more likely to retain a crunchy texture even after baking.
For cookies, longer hydration of the oats allows more flavors to infuse into old-fashioned oats. Meanwhile, steel cut oats won’t soften as much, creating pockets of texture.
Flavor Impacts
The crunchiness and reduced moisture absorption of steel cut oats impacts flavor release:
- Old-fashioned oats release flavors like spices, vanilla, and sugars more readily.
- Steel cut oats maintain more of their inherent oat flavor in cookies.
So steel cut oats can lend oat presence without competing as much with other flavors. Old-fashioned oats allow other flavors to come through while contributing chew and moisture.
Using Steel Cut Oats in Cookies
You can substitute steel cut oats for old-fashioned oats in cookie recipes, but be prepared for differences in texture and moisture. Here are some tips:
- Use slightly less liquid in the dough to account for less moisture absorption.
- Reduce baking time by 1-2 minutes since the cookies may spread less and cook faster.
- Don’t overmix once adding the steel cut oats so they maintain some texture.
- Toast the steel cut oats first for deeper flavor.
- Add a bit more sugar or spices to balance the extra oat flavor.
Expect cookies made with steel cut oats to turn out crunchier. Their texture works well in certain styles like oatmeal raisin cookies.
Adjusting Other Cookie Ingredients
When using steel cut instead of old-fashioned oats, you may need to adjust other cookie ingredients:
| Ingredient | Adjustment |
|---|---|
| Flour | Slightly increase to account for less moisture absorption |
| Fat | Slightly increase to compensate for drier dough |
| Sugar | Increase slightly to balance oat flavor |
| Spices | Add extra cinnamon, nutmeg, ginger, etc |
| Chocolate chips | Add more for contrast with oat texture |
| Nuts | Consider toasted nuts for crunch factor |
You’ll need to experiment to get the right dough consistency and flavors when substituting steel cut for old-fashioned oats.
Cookie Types that Work Well
Certain cookie types pair better with the texture and moisture differences of steel cut oats:
- Oatmeal raisin cookies – The oat flavor shines through and raisins provide contrast
- Peanut butter cookies – Peanut butter balances out the oat texture
- Chocolate chip cookies – Chips add delicious pockets of melty contrast
- Biscotti – Designed to be crunchy, so steel cut oats work here
- Granola cookies – Often already loaded with oats and nuts
Avoid steel cut oats in cookies that need to be soft and chewy, like snickerdoodles or shortbread.
Preparing Steel Cut Oats
Properly preparing the steel cut oats helps maximize their texture and flavor:
- Toast the oats beforehand to bring out nuttiness
- Soak in warm liquid for at least 30 minutes to hydrate
- Mix oats with sugar and spices for infused flavor
- Grind a portion into oat flour for better distribution
Take steps to reduce the harshness of raw steel cut oats before baking them into cookies.
Storage and Shelf Life
Steel cut oats have a longer shelf life than old-fashioned oats. This means:
- Steel cut oat cookies maintain freshness longer
- You can make bigger batches since steel cut oats last longer
Store steel cut oat cookies in an airtight container at room temperature up to 1 week. Freeze for longer storage.
Nutrition Comparison
Steel cut and old-fashioned oats have very similar nutritional profiles. So using steel cut oats won’t change the macros of your cookies:
| Nutrient (per 1/4 cup) | Steel Cut Oats | Old-Fashioned Oats |
|---|---|---|
| Calories | 150 | 150 |
| Protein | 5g | 5g |
| Carbs | 27g | 27g |
| Fiber | 4g | 4g |
| Fat | 3g | 3g |
The main nutritional difference is that steel cut oats are higher in iron while old-fashioned oats are higher in calcium. But otherwise, they are nutritionally interchangeable.
Cost Comparison
Steel cut oats tend to cost more than old-fashioned oats per pound. Here’s a typical price comparison:
| Oat Type | Average Price (USD) |
|---|---|
| Steel cut oats | $1.50-$2.00 per lb |
| Old-fashioned oats | $1.00-$1.50 per lb |
The price difference comes out to $0.50 or more per pound. For big batch baking, this can add up fast.
Taste Test Ideas
To get a feel for using steel cut oats in cookies:
- Make two batches of the same cookie recipe, one with each oat type
- Try swapping at a 50/50 ratio before fully replacing old-fashioned oats
- Adjust ingredients like spices and chocolate to balance flavors
- Have an oatmeal cookie taste test party for feedback from family and friends
Taste testing is the best way to see if you prefer steel cut or old-fashioned oats for different cookie recipes.
Conclusion
Steel cut oats can be used in place of old-fashioned oats in cookie recipes, but the results will be crunchier with a more pronounced oat flavor. Adjustments are needed to account for differences in moisture absorption and hydration time. Cookies like oatmeal raisin and biscotti work well with steel cut oats. For softer, chewier cookies, old-fashioned oats are still the better choice. Consider doing a 50/50 mix or taste test batches to see which type of oat you prefer in your cookies.