My wife made oatmeal cookies but ran out of instant oatmeal, which is
what the recipe calls for, so she used what we had: Irish or steel cut
oats. The results were less than satisfactory.

Could someone please enlighten me as to what makes instant oats
different from steel cut oats, and if it's possible to do something for
substitution, e.g., soak the steel cut oats first or something along
those lines.

Thanks very much.

-S-