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Danish Oatmeal Cookies

Danish Oatmeal Cookies

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    50 m
Donna Q

Donna Q

Yes, technically they're oatmeal cookies but not the kind you're used to. These light-as-air cookies will be one of your favorites. Whenever I bring them to an event I hear people asking, 'Who made these cookies? I have to have the recipe!'

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
  3. With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.
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Reviews

Donna Q
192

Donna Q

4/26/2010

I am Donna Q and I posted this recipe. All Recipes made a few changes to it before putting in on the website. 1. Parchment paper is not necessary. I've never had these cookies stick. 2. Mix ingredients well but batter should not be smooth! The nuts and oatmeal are what give them the great texture. 3. Use a teaspoon to drop onto cookie sheet so that the cookies are very small. Because they're crumbly and sugared they are easier to eat if they are really small. Enjoy!

Mair M
32

Mair M

4/21/2010

YUMMY! For a smoother texture put the oats in a food processor or blender. Then pulse it until you have the consistency of flour.

GEMGIRL
28

GEMGIRL

5/3/2010

WONDERFUL EUROPEAN VERSION! I ROLLED THEM IN ABOUT 1 ROUNDED TABLESPOON BALL TO BAKE (LIKE PEANUT BUTTER COOKIES) AND DOUBLE DIPPED THEM IN A BOWLFUL OF POWDERED SUGAR, ONCE WHEN THEY ARE SEMI-WARM ON THE COOKIE RACK, AND WHEN THEY ARE COMPLETELY COOLED. I ALSO LOWERED THE COOKING TIME TO 15 MINUTES. YUMMY!!!

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