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Swedish Oatmeal Cookies

  • Desserts
  • Pastries
Yield: 2 dozen


  • ¾ c flour
  • ½ c sugar
  • ½ c brown sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ c butter
  • ½ tsp vanilla extract
  • 1 egg
  • 1½ c oats


  • ⅓ c sugar
  • ¼ c butter
  • 1 Tbsp light corn syrup
  • ⅓ c slivered almonds
  • ⅛ tsp almond extract


Preheat oven to 350°F.
Combine the dough ingredients except the oats. Mix just until combined. Add the oats.
Put 1 tsp cookie dough onto ungreased cookie sheets 2 inches apart. Bake for 8 minutes; the cookies will be soft and doughy.
Meanwhile, in a small saucepan, combine the topping ingredients, except for the almond extract. Bring just to a boil, then remove from heat. Stir in the almond extract.
Make a little indentation in each cookie with the back of a spoon. Put some topping onto each cookie. Put back in the oven for another 7 minutes. Let the cookies cool for 2 minutes, then remove to wire racks before they stick.

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