Swedish Oatmeal Cookies (Havreflarn)
Swedish Oatmeal Cookies (Havreflarn) are light and crispy with a delicate crunch. They are the perfect accompaniment to an afternoon cup of tea or coffee!
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Servings: 24 cookies
Calories: 100kcal
Ingredients
- 5 tablespoons unsalted butter
- 1 ¼ cups rolled oats pulsed briefly in a food processor (or use quick rolled oats instead)
- 1 tablespoon flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup sugar
- ½ teaspoon vanilla extract
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. Let the dough rest at room temperature for 10 minutes prior to making the cookies.
- 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.
Notes
Storing Swedish Oatmeal Cookies: These cookies keep well at room temperature for 2-3 days. They will become a little softer/chewier as time goes by so for maximum crispness, enjoy as soon as possible. For longer storage, freeze for up to 3 months in a tightly sealed, freezer-safe container.
Chocolate variation: Drizzle the cookies with melted chocolate before enjoying if you like! Microwave 1 cup of 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. 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.
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