Danish Oatmeal Cookies

Danish Oatmeal Cookies

66
Donna Q 1

"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

50 m servings 61 cals
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Original recipe yields 60 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

66
  1. 77 Ratings

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Most helpful positive review

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. Mi...

Most helpful critical review

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....

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. Mi...

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

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-...

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 ...

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...

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 minu...

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 flo...

DE-li-cious! Thank you! Quite the crumbly little cookie and next time I will make it smaller (more bite size). I read your comment about making them small and did, but not small enough apparentl...

we love it !! it tastes so good, oh my god! i will definitely make it again and again~