Simmer Stock - Kitchen scripts: "Danish" Oatmeal Christmas Cookies

"Danish" Oatmeal Christmas Cookies

These are the thinnest, most buttery-delicate-crispy-wonderful cookies that you will ever taste. I have yet to come across a person who, on first taste, has not smiled, looked up to the heavens and thanked their favorite deity or ancestor for their having been born and given the opportunity to crunch on one of these cookies. And, they are the easiest cookies to make.

They could really be called Oatmeal Pound Cookies, because the recipe is simply equal weights of oatmeal, sugar and butter (pound cake is equal wieghts of flour, sugar, butter and eggs). They could also be called pound cookies based on the weight you'll gain (you'll only eat one - right, BWAHAHA-HA-HA-HA-HA). The rest of the recipe is as simple as the ingredients: mix ingredients together (use your hands, its easier and more fun). Roll in walnut size balls & put on ungreased cookie sheet (like, with that much butter, you really think they'd stick to anything?). Bake in 325° oven for 10 to 12 minutes until golden brown.

To be totally honest, I think the only things that are really Danish about these cookies are that my mother made these every holidy season and I usually try to use Danish butter if I can find it. My mother being Danish does legitimize using the word “Danish” in the title, but every other Dane I've ever met never really heard of these cookies.

Oh, and they are absolutely incredible crumbled on top of vanilla ice cream...

"Danish" Oatmeal Christmas Cookies

Ingredients:

Equal weights of oatmeal, sugar, and lightly salted butter.

Or, if you don't have a kitchen scale, try:

1 cup sugar.
16 tbsp.(two sticks) butter at room temperature (lightly salted).
2-1/2 cups rolled oats (regular oatmeal - not the quick-cooking kind).

Mix the indgredients

Preheat the oven to 325°.

Put all of the ingredients in a bowl and mix together using your hands. Seriously - the warmth of your hands melts the butter slightly so that it blends together with the sugar and oats. This makes this recipe ideal for kids. I first learned how to make this when I was six or so, and today we usually leave the mixing to Samantha.

Bake

Roll the dough into 1-1/2 inch balls (walnut size) and place 3 inches apart on a cookie sheet (These sucker spread out a lot, so don't even think about crowding the pan). Bake in a 325° oven until they are thin, caramel brown on the edges and golden brown on top (about 10-12 minutes). Let cool for about 10 minutes before removing cookies to a plate.

Makes about 24 cookies, depending upon how much raw dough the cook eats

Posted on Dec 23, 2001 @ 02:59 PM

Comments:

Jenn:

when i first tried the recipie, i didnt notice not to use the fast cook oats... needless to say, i learned my lesson when none of them came out!!... I've made 5 successful batches since then , and they're better every time :)
.. I was in Solvang (danish community) near my home... I bought some of these in a bakery, they were dipped half in chocolate, and had a filling inside.. almost butter creme like i think.. Any idea to what it was?

thanks!!
-jenn

Posted on Jan 19, 2004 @ 08:39 PM