Steel-cut oats are wonderful in the winter — chewy, hot and hearty. But they do take a while to make unless you soak them overnight. These cookies give you steel-cut oats that you can take on the road, plus quinoa flakes for extra protein. Makes about two dozen. Recipe by Susan Clotfelter.
Ingredients
2 cups cooked steel-cut oats, simmered fairly dry
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts or pecans
1/4 cup quinoa flakes
Directions
Preheat oven to 350 degrees. Stir the salt, cranberries and walnuts into the oats until evenly distributed. Add quinoa flakes; if the dough’s not fairly stiff, add more flakes, a teaspoon or so at a time. Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet. Bake until barely browned and firm, about 15 minutes.
