Swedish Oatmeal Cookies (Havreflarn)

Method5 steps

1. 1

   Step 1: Preheat oven to 350 degrees and line two rimmed baking sheets with parchment paper. Set aside.

2. 2

   Step 2: Place butter (5 tablespoons) 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.

   Uses 5 tablespoons unsalted butter

3. 3

   Step 3: Briefly pulse the rolled oats (1¼ cups) in a food processor, or use the source quick-rolled-oat alternative. Whisk these oats, flour (1 tablespoon), baking powder (1 teaspoon) and salt (¼ teaspoon) together.

   Uses 1¼ cups rolled oats, briefly pulsed, OR quick rolled oats · 1 tablespoon flour · 1 teaspoon baking powder · ¼ teaspoon salt

4. 4

   Step 4: Combine egg (1), sugar (½ cup) and vanilla (½ teaspoon) 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.

   Rest batter to hydrate oats before portioning · 10 minUses 1 large egg · ½ cup sugar · ½ teaspoon vanilla extract · Browned butter transferred to a bowl and cooled · Whisked oat and flour dry mixture

5. 5

   Step 5: Drop heaping teaspoonfuls of rested batter onto lined baking sheets, leaving at least 2 inches between cookies; about 12 per tray. Bake 10–12 minutes until set with golden edges, one sheet at a time OR both together with pans rotated halfway. Cool a few minutes on the baking sheets so the delicate cookies can release, then transfer to a rack to cool completely. Repeat with any remaining batter, making about 24 cookies.

   Bake each oatmeal cookie batch until set/golden · 12 minUses Rested oatmeal cookie batter