Danish Oatmeal Cookies Recipe
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Danish Oatmeal Cookies

By: Donna Q 
"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!'"

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (48)

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 5 dozen
 

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 cup oatmeal
  • 1 cup chopped pecans
  • 1 tablespoon confectioners' sugar, or as needed

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.

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 61 | Total Fat: 4.5g | Cholesterol: 8mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 26, 2010 by Donna Q   view full review
I am Donna Q and I posted this recipe. All Recipes made a few changes to it before putting in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 21, 2010 by Mair M   view full review
YUMMY! For a smoother texture put the oats in a food processor or blender. Then pulse it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 3, 2010 by GEMGIRL   view full review
WONDERFUL EUROPEAN VERSION! I ROLLED THEM IN ABOUT 1 ROUNDED TABLESPOON BALL TO BAKE (LIKE...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 17, 2010 by VJGUNKEL59   view full review
This is like an awesome cross between a sandie cookie and a shortbread cookie. If you want...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 20, 2010 by anne   view full review
Really good cookies. Buttery, light and crisp and delicate. Used regular oatmeal right from...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 13, 2010 by CPA   view full review
Will make again, definitely one of my favorites. Something different and delicious. I had no...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 11, 2010 by rochtur   view full review
What a treat!!!! SO DE-LI-CI-OUS. However I made few chjanges as I'm intolerant to gluten & my...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 29, 2010 by ATypeCook   view full review
DE-li-cious! Thank you! Quite the crumbly little cookie and next time I will make it smaller...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 27, 2010 by Jen R.   view full review
Very delicious - light and so so buttery! I took the reviewer's advice who said to pulse the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 19, 2010 by phoebe   view full review
we love it !! it tastes so good, oh my god! i will definitely make it again and again~

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