Baking used to be my thing, but I’ve been slacking the last few years. Now I need to get back into baking shape as we have started this thing where I need to bake cookies every month. Since I don’t want to go full on cookie monster from start, when we had this the other day I did the simplest cookies I know. Good for me that they’re as tasty as they are easy to make.
…or as we in Sweden call them: Havreflarn. Makes about 30.
- 100 grams of butter
- 1.3 cups of oat
- 1 egg
- 0.6 cups of sugar
- 1 tbsp flour (I used gluten-free)
- 1 tsp baking powder
Start off by whisking the egg and the sugar into a nice fluffy mixture. I didn’t have the energy to mix it enough, but you know, the cookies will still be edible. Once that’s done, melt the butter in a pot on the stove. As soon as it’s melted mix in the oats.
In the bowl with the egg and sugar mixture, put in the flour and the baking powder. Mix the dry powders a bit before mixing them into the egg and sugar mixture. Once it’s all nicely separated, add the butter and oat mixture and just turn it around until it’s all nicely blended.
Bring out an oven tray and either butter it a bit or use a bit of oven proof parchment paper. Place teaspoon sized pieces of the mixture on the paper with quite a bit of space to the next one. Once the cookies hit the oven they’ll spread out quite a bit. You’ll probably end up with 8 – 10 cookies on each tray.
Once the cookies have cooled down somewhat, remove them gently from the parchment paper and place them on a flat surface to cool down completely. If you pile them at this stage they will lose their nice flat shape.
Eat as is or with some kind of cream between two of them. I could easily see these work in an ice cream sandwich setting as well. Enjoy!