Oatmeal Cookies
Toasting the oats before mixing changes these cookies entirely. Warmed in a dry skillet, the flakes release a nutty aroma, and the baked cookies turn out crumbly and snap cleanly when broken. This is quick home baking with no flour at all: the oats themselves, bound by eggs whipped with sugar, hold the structure together.
The recipe belongs to the family of so-called haferflocken cookies common in German and Scandinavian kitchens, where oats were long a staple grain. Adding sunflower seeds or sesame is a later touch that brings texture and makes the cookies more filling, closer to modern granola bars.
Cook’s Notes
- Toast the oats just to a light golden color and no further; scorched flakes will taste bitter.
- Instead of cocoa or cinnamon, try ground ginger or orange zest; you can also fold in a handful of raisins or chopped nuts.
- Spoon out small portions with gaps between them, since the dough spreads a little. Finely ground oats give a denser cookie, coarse ones a more ragged edge.
- If the dough seems runny, let it rest for 10 minutes so the oats can absorb the moisture.
Serve cooled with coffee or tea. Store in an airtight jar for up to a week; in humid air the cookies soften, so keep them tightly sealed.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Toast 2 cups of rolled oats in a dry skillet until lightly browned. If you like, add roasted sunflower seeds or sesame seeds.
Beat the softened butter with the sugar and two eggs, then add a pinch of salt, vanilla, and cinnamon or cocoa powder to taste.
Stir in the toasted oats and mix everything thoroughly.
Drop the dough by the teaspoonful onto a greased baking sheet.
Bake at 180-200 C (350-400 F) for 10-15 minutes.
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