Steel-cut oats/oatmeal question

On Tue 14 Feb 2006 09:00:26p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

Quit laughing, OK?
Can you make oatmeal cookies with steel cut oats?

Do you have jaws of steel?

I've never seen an oatmeal cookie recipe that calls for steel-cut oats. I
would think you'd have to pre-cook them somewhat in order to soften them
enough for baking.

--
Wayne Boatwright o¿o
____________________

BIOYA

Melba's Jammin said:

Quit laughing, OK?
Can you make oatmeal cookies with steel cut oats?

I think it would be easier to just make them with birdshot or BB's.

Bob

Melba's Jammin' <[email hidden]> wrote:
: Quit laughing, OK?
: Can you make oatmeal cookies with steel cut oats?

I make my oatmeal cookies with a mixture of flour, rolled oats and
steel cut oats: *we* love them.

Right now I only have rolled oats and whole oats; I've been using
the whole oats and they really are a little annoying to bite into

Last batch I left out the unrolled oats but I used whole rye flour
instead of white flour and I was amazed to find that they were still
good. I also had toasted almonds, pecans and shattered cocoa beans
in there. My oatmeal cookies are very much like compressed
granola.
--thelma

: --
: http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quit laughing, OK?
Can you make oatmeal cookies with steel cut oats?
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

I used some leftover cooked steel-cut oatmeal in some bread I baked and it
was fine. I can't imagine you could throw them in uncooked, though.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quit laughing, OK?
Can you make oatmeal cookies with steel cut oats?
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

HI Barb - I'm guessing Kat would know how to make cookies with steel cut
oats.
Teri

In article <[email hidden]>,

zxcvbob said:

Melba's Jammin said:

Quit laughing, OK?
Can you make oatmeal cookies with steel cut oats?

I think it would be easier to just make them with birdshot or BB's.

Bob

(*^;^*) Got it. Thanks. You can tell I have not experience with
steel-cut oats. I'm planning to buy some for breakfast cereal. Believe
I'll buy rolled for my cookies.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

I haven't tried them but I am intriguied by the idea. I think Irish oats
are the greatest:

From the McCann's site:

http://www.mccanns.ie/pages/r_cookies.html

and these could be fun too:

http://www.epicurious.com/recipes/recipe_views/views/109497

As a note, I often make steel cut oatmeal by soaking them overnight in hot
water. In the morning, they are almost as soft as rolled oats and can be
made like instant oatmeal. Perhaps this technique could be used too.

"pgluth1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I haven't tried them but I am intriguied by the idea. I think Irish oats
are the greatest:

From the McCann's site:

http://www.mccanns.ie/pages/r_cookies.html

and these could be fun too:

http://www.epicurious.com/recipes/recipe_views/views/109497

As a note, I often make steel cut oatmeal by soaking them overnight in hot
water. In the morning, they are almost as soft as rolled oats and can be
made like instant oatmeal. Perhaps this technique could be used too.

We use a little vinegar (1-3 tsp perhaps) in the warm soaking water that we
soak the oats in overnight. Done this way, I've read makes them quicker to
break down and easier to digest. They never taste vinegar-y, but whether
it's my imagination or not, I think they actually taste better.
Dee Dee

pgluth1 said:

I haven't tried them but I am intriguied by the idea. I think Irish oats
are the greatest:

From the McCann's site:

http://www.mccanns.ie/pages/r_cookies.html

Yeah but... that recipe calls for their *quick cook* oats, not their
steel cut oats.

On Tue, 14 Feb 2006 22:49:00 -0600, zxcvbob <[email hidden]>

Quoted message said:

Melba's Jammin said:

Quit laughing, OK?
Can you make oatmeal cookies with steel cut oats?

I think it would be easier to just make them with birdshot or BB's.

Bob

[censored] Cheney Oatmeal Cookies!

Wag the quail!

Boron

In article <[email hidden]>,
Boron Elgar <[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

I think it would be easier to just make them with birdshot or BB's.

Bob

[censored] Cheney Oatmeal Cookies!

Wag the quail!

Boron

Link was sent to me by someone here. I'm on dialup and it took forever
(30minutes?) to load the file but I'dheard about the Jon Stewart poke
and did. Pretty darned funny. Leno's was ok, but this is great!
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

Melba's Jammin said:

In article <[email hidden]>,
Boron Elgar <[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

I think it would be easier to just make them with birdshot or BB's.

Bob

[censored] Cheney Oatmeal Cookies!

Wag the quail!

Boron

Link was sent to me by someone here. I'm on dialup and it took forever
(30minutes?) to load the file but I'dheard about the Jon Stewart poke
and did. Pretty darned funny. Leno's was ok, but this is great!

Ya gotta love it.

Boron

Dee Randall said:

We use a little vinegar (1-3 tsp perhaps) in the warm soaking water that we
soak the oats in overnight. Done this way, I've read makes them quicker to
break down and easier to digest. They never taste vinegar-y, but whether
it's my imagination or not, I think they actually taste better.
Dee Dee

When I was 16, I spent a summer working in a summer camp kitchen. The cook, a school
cook during the school year, told me one of her secrets to cooking. "You'd be surprised
how much most things can be improved with a little touch of vinegar."

"guy klose" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

We use a little vinegar (1-3 tsp perhaps) in the warm soaking water that
we
soak the oats in overnight. Done this way, I've read makes them quicker
to
break down and easier to digest. They never taste vinegar-y, but whether
it's my imagination or not, I think they actually taste better.
Dee Dee

When I was 16, I spent a summer working in a summer camp kitchen. The
cook, a school
cook during the school year, told me one of her secrets to cooking. "You'd
be surprised
how much most things can be improved with a little touch of vinegar."

I believe this, too. Thanks for your anecdote. I liked it.
dee dee

On Wed 15 Feb 2006 08:55:34a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"pgluth1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I haven't tried them but I am intriguied by the idea. I think Irish oats
are the greatest:

From the McCann's site:

http://www.mccanns.ie/pages/r_cookies.html

and these could be fun too:

http://www.epicurious.com/recipes/recipe_views/views/109497

As a note, I often make steel cut oatmeal by soaking them overnight in
hot water. In the morning, they are almost as soft as rolled oats and
can be made like instant oatmeal. Perhaps this technique could be used
too.

We use a little vinegar (1-3 tsp perhaps) in the warm soaking water that
we soak the oats in overnight. Done this way, I've read makes them
quicker to break down and easier to digest. They never taste vinegar-y,
but whether it's my imagination or not, I think they actually taste
better. Dee Dee

I tried the vinegar in the soak last night, Dee, and the oatmeal this
morning was delicious!

--
Wayne Boatwright o¿o
____________________

BIOYA

guy klose said:

You'd be surprised how much most things can be improved with a little touch of vinegar.

I know what things you mean. hehe

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 15 Feb 2006 08:55:34a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"pgluth1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I haven't tried them but I am intriguied by the idea. I think Irish oats
are the greatest:

From the McCann's site:

http://www.mccanns.ie/pages/r_cookies.html

and these could be fun too:

http://www.epicurious.com/recipes/recipe_views/views/109497

As a note, I often make steel cut oatmeal by soaking them overnight in
hot water. In the morning, they are almost as soft as rolled oats and
can be made like instant oatmeal. Perhaps this technique could be used
too.

We use a little vinegar (1-3 tsp perhaps) in the warm soaking water that
we soak the oats in overnight. Done this way, I've read makes them
quicker to break down and easier to digest. They never taste vinegar-y,
but whether it's my imagination or not, I think they actually taste
better. Dee Dee

I tried the vinegar in the soak last night, Dee, and the oatmeal this
morning was delicious!

--
Wayne Boatwright o¿o
____________________

Yeaaah!!!!!!! I'm so glad you liked the idea enough to try it.

I've not had mine yet this morning -- 11:15 a.m. I'm still fritzing the
Fiesta Bowls.
I put a tinypic of the rose one so you could see it. Here it is AGAIN:
http://tinypic.com/view/?pic=nx1460
Dee Dee

On Thu 16 Feb 2006 09:16:17a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 15 Feb 2006 08:55:34a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"pgluth1" <[email hidden]> wrote in message
news:[email hidden]...
>I haven't tried them but I am intriguied by the idea. I think Irish
>oats
> are the greatest:
>
> From the McCann's site:
>
> http://www.mccanns.ie/pages/r_cookies.html
>
> and these could be fun too:
>
> http://www.epicurious.com/recipes/recipe_views/views/109497
>
> As a note, I often make steel cut oatmeal by soaking them overnight
> in hot water. In the morning, they are almost as soft as rolled oats
> and can be made like instant oatmeal. Perhaps this technique could be
> used too.

We use a little vinegar (1-3 tsp perhaps) in the warm soaking water
that we soak the oats in overnight. Done this way, I've read makes
them quicker to break down and easier to digest. They never taste
vinegar-y, but whether it's my imagination or not, I think they
actually taste better. Dee Dee

I tried the vinegar in the soak last night, Dee, and the oatmeal this
morning was delicious!

--
Wayne Boatwright o¿o ____________________

Yeaaah!!!!!!! I'm so glad you liked the idea enough to try it.

I've not had mine yet this morning -- 11:15 a.m. I'm still fritzing the
Fiesta Bowls.
I put a tinypic of the rose one so you could see it. Here it is AGAIN:
http://tinypic.com/view/?pic=nx1460
Dee Dee

What's the background on this, Dee? I must have missed it.

--
Wayne Boatwright o¿o
____________________

BIOYA

Melba's Jammin said:

Quit laughing, OK?
Can you make oatmeal cookies with steel cut oats?

Yes, but cook it first.

Here is a terrific bread recipe, BTW:

Quoted message said:

It's from Bernard Clayton's New Complete Book of Breads.

Scotch Oatmeal Bread
1 cup boiling water
1 cup steel cut oats
Mix together. Add:
1/2 C all-purp flour
2 T. brown sugar
1 package dry yeast
Stir well, cover with plastic wrap, leave until morning (10 hrs.)
Stir down, and add:
1 C warm water
1/4 t. ground ginger
1 t. salt
1/2 nonfat dry milk. (I use non-instant which is denser than reg. Crush
the fluffly granules of the instant kind before measuring)
3 T soft butter
3 T maple syrup
2 C all purp flour.
Blend with a spoon for 150 strokes or mix it well with a KA. Add:
1/2 C at a time more all-purp flour until kneadable, or dough-hookable.
Knead until elastic. Place in greased bowl, cover and let double. Punch
down, divide into two or three balls...8x4 baking pans for 3 and 9x5 for
2...
Roll out into rectangles, sprinkle with maple sugar or brown sugar
(1/4 cup total) and cinnamon (2 T total...I use the 'true cinnamon'😉.
Roll up tightly, tuck ends under and pinch shut. Place in buttered pans
and brush top with butter
Let double. Bake 350 F about an hour.