Danish Oatmeal Cookies Recipe - Allrecipes.com
Danish Oatmeal Cookies Recipe
  • READY IN 50 mins

Danish Oatmeal Cookies

Recipe by  

"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 Edit and Save

Original recipe makes 5 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    50 mins

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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Footnotes

  • Cook's Notes
  • These cookies freeze well so I often make a double batch. The trick is getting some into the freezer before they're all gone!
  • You can use walnuts instead of pecans and regular oats for quick-cooking oats.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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!

 
Most Helpful Critical Review
Sep 28, 2011

I will not make this again. It was dry and not very tasty, my boyfriend wouldn't even try one, as he said it was very grey looking....

 
Apr 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.

 
May 03, 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!!!

 
Sep 20, 2010

Really good cookies. Buttery, light and crisp and delicate. Used regular oatmeal right from the container (did not process) - these are supposed to have flakes of oatmeal in them. Chopped my pecans up pretty small. Easy to mix up with a wooden spoon and probably don't need parchment. Excellent! Give 'em a try!! **** OK, I wanted to make them smaller so I made 1" balls. Def the way to go - makes the shape more uniform too. Didn't dust with powdered sugar. Posted pics. Man oh man, these are delicious! ***This is my third update: I chilled the dough and then rolled into balls. They stay a little puffed up that way and I like them better than flat.

 
May 17, 2010

This is like an awesome cross between a sandie cookie and a shortbread cookie. If you want oatmeal flour as suggested, just put oatmeal in your food processor or blender to do that. (THAT was a terrific suggestion too) I had good results with oatmeal blended this way. Melt in your mouth goodness! Don't sub margerine for butter unless you want to change the taste and texture of this great cookie. It is perfect as written and was well received by everyone in our house. My oldest called this cookie "naughty" because you can't eat just one. Thanks for a keeper recipe!

 
May 13, 2010

Will make again, definitely one of my favorites. Something different and delicious. I had no pecans so I used chopped walnuts. Used parchment paper, probably not necessary. 300 degrees, 11 minutes using convection. Made 74.

 
May 11, 2010

What a treat!!!! SO DE-LI-CI-OUS. However I made few chjanges as I'm intolerant to gluten & my husband has diabete. So I used rice flour, barley flakes, raisins instead of respectively wheat flour, oatmeal & pecans. I also cut down on sugar by half. In spite of all these changes it came out really great. They've become my favorites now & will make tem again...

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Donna Q
1 Followers 1 Saved Recipes
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