I don’t know if you heard about those Swedish Oatmeal Cookies from IKEA?! Guess they sell them everywhere – there are always huge piles in the food area of the stores – really delicious but for someone like me just too much. I mean on one package ;) More cookies means more to eat and that is bad :P How can you and I solve this problem? Easy – just make those cookies at home but not that much at once. Tadaaaaa :P
Have I already mentioned that these cookies are even better than the ones from that big Swedish Furniture Store? It is true! These cookies are not as sweet and soft in the middle because of the combination of rolled oats and coconut flakes – together with the chocolate glaze a awesome treat!
These cookies are made in no time – that’s why I make them more often lately :) They are quite thick and soft and chewy in the middle – if you want them cross, I recommend to flatten them more so they bake through completely.
INGREDIENTS / ZUTATEN
For the cookies:
2 eggs
1/3 cup (70g) muscovado sugar
1 tsp. vanilla extract
3 cups (250g) rolled oats
3/4 cup (60g) coconut flakes
2/3 cup (150g) butter, melted
1/3 cup (40g) all-purpose flour
For the glaze:
5.3 oz. (150g) milk chocolate glaze
Für die Cookies:
2 Eier
70g Mascobado Zucker
1 TL Vanille Extrakt
250g Haferflocken
60g Kokosraspeln
150g Butter, geschmolzen
40g Mehl
Für die Glasur:
150g Vollmilchkuvertüre
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix sugar with eggs and vanilla extract on high speed until light and fluffy – takes about 5-6 minutes. In a second bowl mix rolled oats, coconut flakes and the melted butter until well combined. Add to the bowl with the sugar-egg-mixture and mix in. Add the flour on top and mix in as well – the dough will be quite sticky. Let rest for about 5 minutes, then take a spoon or cookie scoop and place equal amounts of dough on the baking sheet – leave a bit space in between. Flatten the dough a bit (works best with slighly wet fingers) and bake for about 15 minutes. Take out of the oven and let cool down on a wire rack.
3. Melt the chocolate glaze in a bowl over a pot with simmering water and let cool down again a bit. Dip the cookies with the bottom side into the chocolate (or brush them) and let dry.
2. In einer großen Schüssel den Zucker mit den Eiern und Vanille Extrakt auf höchster Stufe schaumig aufschlagen – dauert etwa 5-6 Minuten. In einer zweiten Schüssel die Haferflocken mit den Kokosraspeln und der geschmolzenen Butter vermischen und dann zur Ei-Zucker-Mischung zugeben und unterrühren. Das Mehl darüber geben und mit einarbeiten – der Teig wird recht klebrig sein. Teig etwa 5 Minuten ziehen lassen und dann mit einem Eßlöffel oder Cookie Scoop gleichgroße Portionen mit etwas abstand auf das Backblech setzen und etwas plattdrücken (geht mit feuchten Fingern am Besten). Für etwa 15 Minuten backen, dann herausnehmen und auf einem Kuchengitter abkühlen lassen.
3. Die Kuvertüre über einem Topf mit köchelndem Wasser schmelzen und wieder etwas abkühlen lassen. Die Cookies mit der Unterseite in die Schokolade tunken oder bepinseln und dann trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Oatmeal Cookies
- Prep Time: 20
- Cook Time: 15
- Total Time: 50
- Yield: 16 1x
Ingredients
For the cookies
- 2 eggs
- 1/3 cup (70g) muscovado sugar
- 1 tsp. vanilla extract
- 3 cups (250g) rolled oats
- 3/4 cup (60g) coconut flakes
- 2/3 cup (150g) butter, melted
- 1/3 cup (40g) all-purpose flour
For the glaze
- 5.3 oz. (150g) milk chocolate glaze
Instructions
- Preheat the oven to 350˚F (180°C). Line a baking sheet with baking parchment and set aside.
- In a large bowl mix sugar with eggs and vanilla extract on high speed until light and fluffy – takes about 5-6 minutes. In a second bowl mix rolled oats, coconut flakes and the melted butter until well combined. Add to the bowl with the sugar-egg-mixture and mix in. Add the flour on top and mix in as well – the dough will be quite sticky. Let rest for about 5 minutes, then take a spoon or cookie scoop and place equal amounts of dough on the baking sheet – leave a bit space in between. Flatten the dough a bit (works best with slighly wet fingers) and bake for about 15 minutes. Take out of the oven and let cool down on a wire rack.
- Melt the chocolate glaze in a bowl over a pot with simmering water and let cool down again a bit. Dip the cookies with the bottom side into the chocolate (or brush them) and let dry.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
