Every time I have ever attempted to make no-bake cookies, it’s been a failure. These cookies, though, did work, even if the final result seems a bit dry. I think once you bite into one and start eating, it’s fine but these don’t really look pretty. The whole reason I went for this particular recipe was because I needed to use up a lot of steel cut oats I had on hand. Mine turned out to be drier than what is pictured in the original recipe source. I might give it another go… all I can say is that people ate them and thought they were good.

No-bake steel cut oat cookies
2 cups sugar
1/2 cup heavy cream
2 tablespoons butter
1 cup steel-cut oats
1/3 cup peanut butter chips
1/2 cup chocolate chips
1 tablespoon vanilla
2 cups quick oats/rolled oats

Line cookie sheets with wax paper or parchment paper

In a heavy saucepan on medium-high heat, whisk sugar, cream, butter and steel-cut oats together. I suppose if you wanted to add something else (like cocoa), now would be a good time. Stir constantly, simmering until butter is melted and the edges become frothy.

Remove from heat and stir in the remaining ingredients with a wooden spoon. Let mixture sit for three minutes.

Use a scoop or large spoon and drop onto pans. Refrigerate cookies for at least two hours.