Havregrynskager (Oat Cookies)
These crispy and lacy cookies will instantly satisfy any craving you may have for something sweet, especially if you love the combination of orange and chocolate. Plus, the addition of oats gives them a great texture and taste!
Ingredients
- 70 grams (5 tbsp) unsalted butter, melted and (somewhat) cooled
- 125 grams (1/2 cup + 1 tbsp) sugar
- 1 large egg
- 1 tsp vanilla extract
- Orange zest (optional)
- 125 grams (1 1/4 cups) rolled oats
- 2 tsp all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Dark chocolate, melted
Instructions
- Preheat oven to 365 degrees F (185 C) and line two or three baking sheets with parchment paper.
- Combine melted butter with sugar. Make sure this mixture is cool enough that you can add the egg without scrambling it - you should be able to touch it without burning yourself! Once cooled, add the egg and whisk together. Add vanilla extract and orange zest.
- In a separate bowl, combine oats, flour, baking powder, and salt. Whisk together.
- Add the dry mixture into the wet mixture and whisk until there are no more dry spots.
- Spoon the batter onto your baking sheets using two small teaspoons. You'll want to make sure that there is plenty of space between the blobs of batter, because these cookies are going to completely melt and expand in the oven.
- Bake for 8-10 minutes, or until the edges are a deep golden brown. Let the cookies cool and harden for 5-10 minutes on the baking sheets before moving them onto a wire cooling rack (this step is super important if you want crispy cookies!).
- Melt chocolate and drizzle or pour over the cookies to decorate. You can also dip them into the chocolate. Refrigerate until the chocolate sets and enjoy!