Whisk the dry ingredients (flour, cinnamon, baking soda, salt) together. Just the flour, cinnamon, baking soda, and salt– you’ll add the oats later.
Mix the wet ingredients (butter, sugars, eggs, molasses, vanilla) together.
Combine the wet and dry ingredients.
Add the oats and chocolate chips. The dough will be thick and sticky.
Chill the cookie dough. We did way more than 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
Scoop cookie dough balls. About 3 Tablespoons of dough per cookie– yes, these are LARGE!
Bake at 350°F for 13-14 minutes. The cookies are done when the edges are set and the centers still look soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These were so good — just the right amount of chewy, and really awesome texture from the extra oats. I’ve long been an oatmeal raisin fan, but I was open to Jesse’s chocolate substitution, and they were quite the hit with his apartment. He skipped the molasses and used less sugar. Everyone was a fan of the bittersweet 60% cacao baking chips.
3 tablespoons honey or pure maple syrup + more to taste if desired
1 cup strawberries, sliced
1/2 cup sliced toasted almonds*
1/4 cup coconut chips
Combine uncooked rolled / old-fashioned oats, milk / Greek yogurt and sweetener and spices if using.
Scoop some of the oats into a bowl, mason jar or a resealable container.
Slice or chop up some strawberries and layer over the oats.
Spoon in the rest of the oats on top. Alternatively, you can just mix in the strawberries with the oats and just add everything into the jar or container all at once.
Seal up the container and park it in the fridge overnight.
The next morning, you can heat the glass jar up in the microwave for a hot breakfast or enjoy your overnight oats cold straight from the fridge. You can add more milk and any fun toppings of your choice.
It should keep for 4-5 days.
To cook the quinoa or steel-cut oats:
Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they’re sturdy and portable.
I didn’t have quinoa or steel-cut oats this time, but I loved the texture in the Starbucks version (shaved coconut might be harder to acquire, or pricy). I didn’t have almonds or fresh fruit either, maybe when it’s in season… I used some cow’s whole milk, but will try coconut milk next, if I cook the oats and quinoa together.
Add oats to a glass jar (mason, jam, whatever) and pour in the non/dairy. Layer yogurt, et al. over.
Leave it in the refrigerator (40° F or colder) for 8 hours or overnight.
Enjoy in the morning, add additional liquid if you’d like. Best to eat within 24 hours.
The mixture will keep for up to 2 days. If you don’t add a banana, up to 4 days. Use a one-to-one ratio of raw oats and your choice of milk, yogurt, or any other dairy substitutes. Other suggested toppings: fruit (fresh or dried), nuts, nut butter, seeds, protein powder, granola, coconut, spices, citrus zest and vanilla extract. I didn’t have any chia seeds or berries in my house, alas, so I subbed with my favorite Bonne Maman confiture (jam preserves). Why oh why are healthy fruits and vegetables so expensive. I miss Germany.
1 tbsp butter
1 cup steel-cut oats
3 cups boiling water
1 cup almond milk
pinch of salt
toppings: ground cinnamon, honey, toasted chopped walnuts, extra milk
Melt the butter in a saucepot. Add the oats and toast for a couple of minutes, stirring. Add the boiling water, then reduce heat to low and leave untouched for 25 minutes, simmering. Add the cup of milk and mix to combine, scraping up the bottom if need be. Leave for another 10 minutes. Add the salt; stir. Let rest 5 minutes to thicken. Serve with toppings of your choice. I like to add a little more milk at the end, like a warm porridge cereal.
My favorite packet of Quaker ® Instant Oatmeal is apples and cinnamon, since childhood. So I first started trying this type of oatmeal when I came across a rust-red box of it in the organic cereals section of my local ShopRite back in Jersey City, during my grad school days. Eating healthy and cheaply then was the priority. Now I think of steel-cut oats as being Irish, ever since visiting Ireland. This does take longer to cook than instant oatmeal, but I like the chewy texture and nutty flavor. It’s worth it. Plus, slow food!
Follow the steps here. Or: Whisk the dry ingredients. Melt the butter, and add it to the sugar. Add the egg and vanilla to this. Add the dry ingredients to this. Add the fruit and nuts. Chill in the fridge for 10 minutes. Scoop out onto parchment paper. Let sit as long as possible! Then sprinkle with sea salt and bake for 10-14 min at 175 deg C.