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Swedish Oatmeal Drops Recipe

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A cousin of mine from Sweden shared this recipe while working as a cook in the U.S. I like these cookies because they adapt well to whatever nuts I have on hand.
TOTAL TIME: Prep: 10 min. + standing Bake: 10 min./batch
MAKES:33 servings
TOTAL TIME: Prep: 10 min. + standing Bake: 10 min./batch
MAKES: 33 servings

Ingredients

  • 1 cup butter, melted
  • 1 cup quick-cooking oats
  • 1 egg
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup flaked coconut
  • 1 cup chopped nuts
  • 1 teaspoon baking powder

Nutritional Facts

1 serving (2 each) equals 135 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 78 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, pour butter over oats. Stir to coat; let stand for 10 minutes.
  2. Meanwhile, in a small bowl, combine the eggs, sugar and vanilla; pour over oat mixture. Combine the flour, coconut, nuts and baking powder; gradually add to the oat mixture and mix well.
  3. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are golden brown. Cool for 5 minutes before removing to wire racks. Yield: 5-1/2 dozen.
Originally published as Swedish Oatmeal Drops in Best of Country Cookies 1999, p20

Nutritional Facts

1 serving (2 each) equals 135 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 78 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Swedish Oatmeal Drops

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 25, 2013

Cookies are my favorite dessert to make, especially if oatmeal and/or coconut are some of the ingredients! My grandson is highly allergic to eggs so I used Ener-G egg substitute and they turned out great. I also ground the pecans and the coconut slightly to make the flavors more subtle--cookies were enjoyed by all!

MY REVIEW
Reviewed Dec. 15, 2011

Loved this recipe. Super easy and they tasted great!

MY REVIEW
Reviewed Mar. 14, 2011

What a great cookie - easy to mix up and great taste. I chopped the coconut in the food processor, which made a finer level of coconut, and also chopped the nuts in the processor. These turned out great, though they tended to break apart when removing from the cookie sheet. I let them sit for 1 minute and that made it a lot easier. Nice cookie to mix up in a hurry when the sweet tooth strikes!

MY REVIEW
Reviewed Nov. 5, 2010

This recipe was quick and easy. The cookies are delicious; light and fluffy and moist.

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