These cookies are crisp and aromatic with a beautiful taste of oats.
These traditional Oatmeal Cookies had been with my grandmother for a long time. I found it while looking through her recipe book from 1938- and I just had to try it. Quite incredible to be baking something that she baked in a whole other life. Little did she know that her book would end up in my kitchen- or maybe she did know, or hoped that one of her kids or grandkids would take her traditions on one day.Norwegian oatmeal cookies might not be as your typical American ones. They are not as sweet and is more commonly used with a knob of butter or a slice of brown cheese next to your cup of black coffee. They are also crisp all the way through.
The trick with these cookies is to get the dough thin enough for them to turn out crispy and delicious. Don’t worry though, if they happen to be too thick, they will still be delicious.
250 g wheat flour
250 g quick oats
70 g sugar
1 tsp salt
1 tsp baking powder
2,5 dl milk
125 g butter, melted
1 tsp baking soda
- Preheat the oven to 225 degrees celcius.
- Mix everything together in a bowl until well blended and roll out on a floury surface. About 2 mm thick.
- Stick out with a glass or a cookie cutter and transfer to a baking tray.
- Prick holes with a fork and bake in the oven for about 10 minutes or until golden.
- Let cool before storing in a dry place.
- Enjoy with butter, cheese or brown cheese (jam is good too).