For those that had a day off on Monday hope you had a good holiday, did you do anything exciting? Unfortunately, I did not have the day off. But the weekend in Seattle was gorgeous, bright sunny and all the mountains were out. When the sun is out in Seattle it is a stunning city.
At one point I was craving oatmeal cookies but wanted something different. Then I found this cookie recipe that I have saved from some old Swedish magazine. This cookie is a cross between oatmeal wafer and a oatmeal cookie. Not as chewy as the oatmeal cookie but not as crisp at an oatmeal wafer. If you are an oatmeal cookie fan I think you will love this.
The best part is that this recipe could not be easier to make.
Yields: 25 cookies | Prep Time: 15 minutes | Bake Time: 15 minutes
9 tbsp (125g) butter
½ cup + 2 tbsp (1.5 dl) sugar
½ cup +2 tbsp (1.5 dl) all purpose flour
1 cup (2.5 dl) oatmeal
¼ cups (0.5 dl) raisins
1 tsp baking soda
Turn the oven to 350 F.
Mix all the ingredients together. Once you have a big dough mixture make small balls and place them on a cookie sheet. Then press on each ball to make it a little flat.
Bake in the oven for 10-15 minutes. Remove from cookie sheet and place on rack to cool.
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