• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

True North Kitchen

  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Brown Butter Swedish Oat Crisps (Havreflarn)

    Brown Butter Swedish Oat Crisps (Havreflarn)

    Published: Mar 21, 2020 · Modified: Jan 12, 2021 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Oat cookies drizzled with chocolate and a cup of coffee

    Most oatmeal cookies are a hearty affair, craggy and thick, chock full of extras such as dried fruit, chocolate or butterscotch chips. While there is nothing wrong with your standard oatmeal cookie, let me introduce you to something entirely different....the Swedish Oat Crisp. It is like no other oatmeal cookie you've had before. Light and crispy and nearly see-through thin, these Brown Butter Swedish Oat Crisps are a very Scandinavian take on the oatmeal cookie. And thankfully, they are also an incredibly easy afternoon baking project that comes together in less than an hour and makes an ideal accompaniment to your afternoon cup of coffee.

    Oats in a food processor work bowl

    Brown Butter for Rich, Nutty Flavor

    My recipe for Swedish Oat Crisps is pretty straightforward but with one little extra step: browning the butter. Brown butter is quite simply butter that is melted in a skillet on the stove until it smells nutty and turns golden brown in color. It is easy to make and adds toasty, caramel notes to baked goods. If you've never baked with brown butter before you are in for a treat. If you enjoy the rich, nutty flavor it brings to these Swedish Oat Crisps, try it in my recipe for Krumkake or this delicious Simple Brown Butter Carrot Cake).

    Oat cookies on a baking sheet

    The Best Way to Melt and Drizzle Chocolate

    I tried several methods for both melting the chocolate and drizzling it over the cookies. I achieved the best results with microwaving semi-sweet chocolate chips at 50% power for one minute at a time, stirring between each interval. In my microwave, it took about three minutes to melt one cup of chocolate.

    As far as drizzling goes, I tried using a fork (not very easy to control), but found that it was much easier to place the warm melted chocolate in a quart-sized ziploc freezer bag and snip a tiny hole in the corner. This creates a makeshift pastry bag that produces a nice, even zig zag drizzle every time. Better Homes and Gardens magazine has a great article about melting, dipping and drizzling chocolate here if you are interested in learning more.

    Oat cookies drizzled with chocolate on a cooling rack

    I hope you give these Swedish Oat Crisps a try! They are a perfect afternoon fika treat...light, crispy and a little bit chocolate-y. Just right for coffee. Let me know how it goes in the comments below!

    Oat cookies drizzled with chocolate and a cup of coffee

    Brown Butter Swedish Oat Crisps (Havreflarn)

    A light and crispy oatmeal cookie drizzled with chocolate.  Perfect to go with that afternoon cup of coffee!
    Print Pin Rate
    Course: Fika, Snack
    Cuisine: Nordic, Swedish
    Keyword: crispy cookies, fika, havreflarn, oat cookies
    Prep Time: 35 minutes
    Cook Time: 10 minutes
    Total Time: 45 minutes
    Servings: 24 cookies
    Calories: 100kcal
    Author: Kristi

    Ingredients

    • 5 tablespoons unsalted butter
    • 1 ¼ cups quick rolled oats or old-fashioned oats pulsed briefly in a food processor
    • 1 tablespoon flour
    • 1 teaspoon baking powder
    • ¼ teaspoon fine salt
    • 1 large egg
    • ½ cup sugar
    • ½ teaspoon vanilla extract
    • 1 cup semi-sweet chocolate chips melted

    Instructions

    • Preheat oven to 350 degrees and line two rimmed baking sheets with parchment paper.  Set aside.
    • Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently.  Once the butter has melted, continue to cook, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color.  Don’t walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Immediately transfer brown butter to a bowl to cool.
    • Whisk oats, flour, baking powder and salt together in a medium bowl.  Set aside.
    • Combine egg, sugar and vanilla in a large bowl and whisk until sugar is dissoved and mixture is frothy.  Add brown butter and whisk until everything has just come together. Add dry mixture and stir to combine.  
    • Drop heaping teaspoonfuls of batter onto prepared cookie sheet, leaving at least 2 inches between each cookie (they will spread considerably).  Bake 10-12 minutes, or until the cookies are set and the edges are golden brown. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.  Repeat with remaining batter.
    • Drizzle cookies attractively with warm melted chocolate.  Allow to dry before serving.

    Nutrition

    Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 60mg | Fiber: 1g | Sugar: 7g | Vitamin A: 87IU | Calcium: 18mg | Iron: 1mg
    Previous Post: « New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots
    Next Post: Creating Your Own Sourdough Starter »

    Reader Interactions

    Comments

    1. Pat Donovan

      March 21, 2020 at 8:25 pm

      I know what I'm making tomorrow! These look and sound like they will be delicious!

      Reply
      • Kristi

        March 21, 2020 at 8:28 pm

        Yay! You’ll love them. Let me know how they turn out!

        Reply
    2. Patricia Donovan

      March 22, 2020 at 1:28 pm

      OMG these are SO good! I didn't even drizzle chocolate, I'm just eating them off the tray before they completely cooled 🙂

      I did not have unsalted butter so they are a little bit salty. I cut the added salt to about 1/8th teaspoon. Also, you are not exaggerating when you say they expand! I put six on a tray and that filled it once they spread out. Thanks, Kristi, for sharing this awesome recipe and for making my stir crazy Sunday delicious!

      Reply
      • Kristi

        March 22, 2020 at 6:09 pm

        I'm so glad you liked them! Thanks for the feedback! You are totally right...they don't need the chocolate drizzle. They are just as delicious plain!

        Reply
    3. Jennifer

      December 20, 2020 at 9:44 am

      Suggestions for something other than chocolate to drizzle on these?

      Reply
      • Kristi

        December 20, 2020 at 9:50 am

        Hi Jennifer, you could skip the drizzle altogether....they are delicious plain. Otherwise I think a simple white icing or a caramel drizzle would be nice!
        Kristi

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Hi, I'm Kristi! Welcome to my cozy Nordic kitchen! More about me

    SEARCH RECIPES:

    The cover for Scandinavian Baking Favorites e-book

    Enter your email below and receive a copy of my free ebook, Scandinavian Baking Favorites!



    Celebrate Strawberries!

    A slice of strawberry rolled cake on a plate with fresh strawberries

    Swedish Rulltårta with Roasted Strawberries and Vanilla Cream

    Krumkake filled with whipped cream and strawberries on a plate.

    Norwegian Krumkake

    Strawberry rhubarb compote in a jar with a cutting board

    Roasted Strawberry Rhubarb Compote

    Strawberry almond tart on a wooden surface

    Finnish Strawberry Almond Tart

    Two strawberry rhubarb scones stacked on a plate

    Strawberry Rhubarb Barley Scones

    Strawberry cream cake topped with fresh strawberries on a plate

    Scandinavian Strawberry Cream Cake

    Top Posts

    Danish remoulade in a bowl next to curry powder and parsley.

    Easy Danish Remoulade Sauce

    Sliced Swedish Almond Cake on a marble plate

    Simple Swedish Almond Cake

    Swedish pancakes on a plate drizzled with lingonberries.

    Swedish Pancakes with Lingonberries

    Vegetarian meatballs and cream sauce in a pan

    Really Good Vegetarian Swedish Meatballs

    Crispbread and a rolling pin and kitchen towel

    Easy Sourdough Rye Crispbread (Knäckebröd)

    Rye bread slices on a plate next to a loaf of rye bread and a wooden knife with butter

    Sourdough Danish Rye Bread (Rugbrød)

    Slices of rye bread and a wooden knife with butter on a wooden surface

    Easy Overnight Danish Rye (Rugbrød)

    Two Swedish cinnamon buns on a plate next to a mug of coffee, fork and napkin

    Easy Swedish Cinnamon Buns (Kanelbullar)

    Categories

    Footer

    ^ back to top

    About
    Work with Me
    Contact
    Disclosure and Privacy Policy
    Accessibility Statement

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 True North Kitchen