Oatmeal Lace Cookies with Chocolate (Havreflarn med Choklad)
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In a chocolate chip cookie world, the oatmeal variety gets a bad rap for being boring, excessively wholesome and less delicious. But these deeply flavorful, ridiculously simple oatmeal lace cookies with chocolate (aka havreflarn med choklad) from Nichole Accettola’s new cookbook, Scandinavian from Scratch, make a strong case for the underrated confection.
“These Swedish oatmeal cookies are thin, crispy and closer in texture to Florentines than the thick-and-chewy oatmeal cookies popular in the United States,” writes Accettola. “The butter, sugar and bits of oat caramelize in the oven, forming a lacy texture.”
Per the author, these cookies are tasty plain, slathered with a layer of dark chocolate or even in ice cream sandwiches. They also keep like a charm in an airtight container, so they’re prime for mailing during the holidays or for a special occasion, since they’ll retain their crispness in transit.
Scandinavian from Scratch Copyright © 2023 by Nichole Accettola. Photographs copyright © 2023 by Anders Schønnemann. Published by Ten Speed Press, an imprint of Random House.
1½ cups (167 grams) quick oats
¾ cup (150 grams) sugar
2 tablespoons all-purpose or gluten-free flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 stick unsalted butter
1 large egg
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, 63 percent or higher, coarsely chopped
1. Line two 13-by-18-inch baking trays with parchment paper. Arrange two racks in the upper and lower thirds of the oven and preheat to 350°F.
2. In a large bowl, whisk together the oats, sugar, flour, baking powder and salt. In a small saucepan over medium heat, melt the butter. Immediately pour the melted butter into the flour mixture and stir to combine. Add the egg and vanilla and stir until it forms a dough.
3. Drop the dough by the teaspoonful (or using a small cookie scoop) onto the prepared baking trays, spaced about one inch apart.
4. Bake for 6 to 8 minutes, rotating the baking trays halfway through from top to bottom and front to back, until golden brown. Remove them from the oven to cool on the baking trays for 5 minutes, until they have firmed enough to transfer to a rack to cool completely.
5. While the cookies are cooling, place the chocolate in a medium heat-resistant bowl. Fill a saucepan with one inch of water and bring to a simmer. Place the bowl over (but not touching) the simmering water. Stir the chocolate occasionally until almost entirely melted. Remove the bowl from the saucepan and stir to melt any remaining bits. (Alternatively, you can melt the chocolate in the microwave.)
6. To assemble the sandwich cookies, take one cookie and hold it flat-side up. Using a small offset spatula, spread a ½ teaspoon or so of melted chocolate across the surface of the cookie in a thin layer, then top it immediately with a second cookie (flat-side down) to form a sandwich. Place the sandwich back on the rack and repeat with the remaining cookies and chocolate. Store the cookies in an airtight container, where they will stay fresh for up to five days.