Simple cookies are completely underrated! No bells, no whistles, no unpronounceable ingredients. Like these Havreflarn, which are Swedish oat cookies. Notice a mini theme with the oats? So versatile, I’m finding it rather inspiring at the mo! These are wonderfully thin, with lacy, crispy edges and slightly chewy middles. So unbelievably addictive!
Apart from aforementioned plus points and the luxurious, buttery flavor, they’re also ready in about 20 minutes! No resting, no chilling time, nada. Talk about instant gratification! You can chuck all those time consuming steps you take to get a high, fluffy cookie (that you then pan-bang into oblivion to get the crinkles!) out the proverbial window, because we’re going for the spread because that’s what makes this cookie as good as it is.
xoxo Donata
Ingredients
This recipe makes 18 cookies, but feel free to double up!
2/3 cup (75 g) butter at room temperature
1/2 cup (60 g) all purpose flour
1/3 cup plus 1 1/2 tbsp (85 g) granulated sugar
3/4 cup (65 g) gluten-free oats
1/4 tsp baking powder
1 tbsp whole milk
1 tbsp light corn syrup
1 pinch cinnamon
Preparation
Preheat oven to 350 F (175 C). Line two baking sheets with parchment paper and set aside.
In a large pan, melt the butter over low heat.
When the butter is melted, remove from the heat and stir in the remaining ingredients. Mix until all the ingredients have come together.
Spoon out a half a tablespoon for each cookie, leaving plenty of space for the cookies to spread, 9 cookies per baking sheet usually works out.
Bake for 6-9 minutes, or until the cookies are golden brown.
Let rest on the parchment paper until cool.
These are best enjoyed the day you make them. You can store them in a cookie tin, they will become more chewy but are nonetheless delicious.
