We had a Cakes, Cookies & Pies course last evening...one of the most unassuming recipies, Danish Oatmeal Cookies, is almost always a top favourite of all students. The texture is very unusal - a cross between an oatmeal cookie and a shortbread cookie. They are light and buttery and freeze well. So make a double batch because they go fast! Happy Cakin' & Cookin'!
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup oatmeal
1 cup chopped pecans/walnuts
1 tablespoon confectioners' sugar, or as needed
1.Preheat an oven to 165 degrees C. Line a baking sheet with parchment paper/non stick baking sheet or just grease well with butter/oil.
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/walnuts and lightly mix to a smooth dough.
3.With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Slightly press down with a wet fork (not too much or else they will be too thin.) Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.
Though it is more common to find oatmeal cookies with raisins, this particular recipe works best with nuts, but if you are a raisin freak-go ahead and indulge.
Store in an airtight container. Best served warm (a few seconds in the bad-for-you-microwave does the trick!)