Our favourite Oatmeal cookie recipe

Danish Oatmeal Cookies

Original Recipe Yield 5 dozen

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup confectioners’ sugar (we used brown sugar instead, otherwise too sweet- adjust accordingly, sometimes we use honey instead)
• 2 teaspoons vanilla extract
• 1 cup oatmeal
• 1 cup chopped pecans (optional)
• 1 tablespoon confectioners’ sugar, or as needed (we didnt use this- we used a sprinkling of sea salt once, a nice contrast)
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.
• 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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