Usually sending my husband to the grocery store is a potential danger. We often joke he will be likely to return home with five different kinds of mustard. But the other month, when I was feeling under the weather and cuddled up on the sofa with our dog, my husband did well with the shopping. Really good. He came home with a box of Swedish oatmeal sandwich cookies. Gille‘s double chocolate crisps, to be specific. That is when I knew what cookie I wanted to make for this year’s Food Blogger Cookie Swap.
In Swedish, these thin, crispy oatmeal cookies are called Havreflarn. They are eaten plain, dipped in chocolate, or sandwiched with chocolate. Really, there is no wrong way to eat them — or any cookie for that matter. I found the recipe did call for some experimentation. I tried several recipes. Some were too buttery for my taste. Others stayed in a ball instead of baking out to a thin lacy pancake. Still some just were not crispy. And other times, the egg didn’t fully integrate and there were bits of scrambled egg in the cookies.
What I do really like about the recipe is it can potentially be a one-pot recipe. Melt the butter, add the oats then the rest of the ingredients. Then spoon onto baking sheets. No mixer needed. I also found that a lower temperature for a longer baking time helped make these cookies really crisp.
Chocolate-Dipped Crispy Oatmeal Cookies
Recipe makes 30 1-tablespoon cookies
Adapted from the recipe by Baking with Marianne
- 4.5 tbsp butter
- 3/4 cup oatmeal
- 2/3 cup sugar
- a beaten egg
- 1 tablespoon flour
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees Fahrenheit. Make sure the rack is in the middle of the oven.
- Melt the butter in a medium-sized sauce pan.
- Once melted, remove the pan from the heat. Add the oats to the sauce pan and let the buttered oats sit for about five minutes.
- Add the remaining ingredients to the pan. Mix thoroughly.
- On a parchment-lined baking sheet, measure out tablespoon size amounts of the oatmeal mixture. Be sure to leave plenty of room between the cookies. They will spread out as they bake.
- Place the baking sheet in the oven. Bake for 7 to 9 minutes or until the cookies are a rich golden brown.
- Let the cookies cool for a period of time on the baking sheet until they are hard and crisp. Then remove the cookies to cool completely.
- In a double-boiler, melt the chocolate.
- Carefully dip each cookie into the chocolate. Place each chocolate-dipped cookie on a parchment-lined baking sheet to allow the chocolate to harden.
Although I skipped a year or two, this was not my first time doing the FB Cookie Swap. It is always an interesting experience. I sent three dozen of the chocolate-dipped crispy oatmeal cookies out. One dozen each to Samantha, Cortney, and Prudy. This year I received wonderful cookies. Red velvet white chocolate chip cookies from Trang, peanut butter reindeer from Nina, and chocolate chip oatmeal walnut cookies from Maryanne.