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.
- 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
- In a large bowl, pour butter over oats. Stir to coat; let stand for 10 minutes.
- 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.
- 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
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