This recipe comes from the book Cookies by Linda Collister. They’re perfect. Warm, they taste like a hot bowl of cinnamon oatmeal. Cooled, they’re crispy and delicious. I think these are my new favorite cookies!
My one issue with the recipe is that the original states to use cookie sheets “well-greased or lined with non-stick waxed paper.” I tried both of these since I was out of parchment paper, and failed miserably. They came out perfect the next day, though! Use parchment from the start
Danish Cookies
From Cookies by Linda Collister
1 1/2 sticks sweet butter
2 cups rolled oats
1 cup + 2 tbsp superfine or granulated sugar
2 eggs
1 tbsp all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
Parchment paper <- Listed as an ingredient because it’s important!
Preheat oven to 350.
Melt butter in a saucepan, remove from heat. Stir in oats until well combined, then add the remaining ingredients.
Place three teaspoonfuls far apart on a parchment-lined cookie sheet. Don’t try to bake more than three at a time, or you’ll end up with a giant cookie. Bake at 350 for 5-7 minutes or until golden brown.
After removing from the oven, set aside for about a minute while preparing the next batch. Then, flip the parchment paper upside down on a cooling rack and use a spatula to gently separate from the parchment. Cool the cookies upside down on the rack. (The original recipe says to immediately flip onto the cooling rack, but I found this resulted in broken cookies every single time. The minute on the pan seemed to help.)
To avoid losing crispness, store in an airtight container after cooling and eat within four days.
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