Steel Cut Oats Breakfast Cookies
To make this more substantial feel free to add dried fruit, more nuts, chocolate, or rolled oats to the cookie dough before baking.
½ (one cube) butter, room temperature
1 C cooked steel cut oats, room temperature
½ C brown sugar
½ C sugar
1 egg
2 t vanilla extract
1 ¼ C flour
½ t cinnamon
½ t salt
½ t baking soda
½ c chopped pecans
3 T flax seeds
Instructions
Heat oven to 375°. Line two cookie sheets with parchment.
In a medium bowl combine butter and oats and mix well (I used a wooden spoon, but feel free to use a mixer if you’d prefer).
Add the sugars and vanilla and mix well. Add the egg and beat until smooth.
Add the flour, cinnamon, salt, and baking soda, and mix until the flour is thoroughly incorporated. Mix in the nuts and flax seed.
Using a large scoop, scoop the dough onto the parchment lined baking sheet, leaving plenty of room for the cookies to spread, I only placed 8 cookies per pan. Place in the oven and bake about 17-20 minutes or until the cookies are lightly browned.
Cool completely before storing in an airtight container. This recipe made 15 large cookies and one small one. They can be stored at room temperature for about a week, or freeze for longer storage.
