Swedish Oatmeal Cookie
Delicious Swedish oatmeal cookies with a crunchy exterior and chewy center, featuring hints of vanilla and brown sugar, perfect for tea or as a comforting treat.
Ingredients
Instructions
- Sift together flour, soda, and salt; set aside.
- Cream together sugar, shortening, and brown sugar.
- Blend in egg and vanilla; mix well.
- Add flour mixture and mix until combined.
- Add oatmeal and mix well.
- Drop spoonfuls of dough onto a cookie sheet in mounds.
- Bake at 350°F (175°C) for 8 minutes.
- Remove from oven and place 1/2 teaspoon of topping in the center of each cookie; pressing lightly.
- Bake for another 6-8 minutes until cookies are golden brown.
- Cool for 1 minute before removing from the cookie sheet.
Tips & Substitutions
For a chewier texture, consider using old-fashioned oats instead of quick oatmeal. If you're out of shortening, unsalted butter can be a great substitute. To enhance the flavor, add a pinch of cinnamon or nutmeg. Make sure to sift the dry ingredients well to avoid clumping, and chill the dough for 30 minutes for thicker cookies.
Serving Suggestions
These Swedish Oatmeal Cookies are delightful on their own but can be elevated with a glass of milk or paired with the Hot Or Cold Chocolate Mix for a comforting treat. Consider serving them alongside fresh fruit or a scoop of vanilla ice cream for a lovely dessert. They also make a perfect addition to any cookie platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 350°F oven for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Oatmeal Cookie contains roughly 117 calories, with 1g protein, 16g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may have a denser texture and a nuttier flavor. It’s best to start with a 50/50 mix of whole wheat and all-purpose flour to see how you like the results.
What can I add to the cookies for more flavor?
Consider adding chocolate chips, nuts, or dried fruit like raisins or cranberries to the dough for added flavor and texture. You could also experiment with spices such as cinnamon or ginger to give the cookies a warm, aromatic twist.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and still slightly soft in the center. They will continue to firm up as they cool on the baking sheet, so be careful not to overbake them for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).