We blog about this recipe here.
Swedish Oatmeal Raisin Cookies
Note: the recipe contains no spices (see the blog). I’ve had this recipe for years and have no indication as to where it came from. The original recipe calls the cookies “crisps,” but I don’t think these are crisps in the Ikea-cookie sense of the word. Note that they’re simple to make, they freeze beautifully, and they’re oh-so good!
- 1 c flour
- 1 tsp baking soda
- 1/2 c butter, softened
- 3/4 c sugar
- 1 egg yolk
- 1/2 c rolled oats
- 1/2 c golden raisins
Preheat oven to 425 degrees.
In a medium bowl whisk together flour and baking soda.
In a mixing bowl combine butter and sugar; beat until fluffy and well blended. Beat in egg yolk.
Gradually beat in flour mixture until just well blended. Stir in rolled oats and raisins.
Shape dough into 1″ balls. Place about 1 1/2″ apart on ungreased baking sheets. Press each cookie with tines of a fork to flatten to a thickness of 1/2″.
Bake until cookies are golden brown – about 8-10 minutes. Let stand on baking sheets for about 2 minutes then transfer to wire racks to cool.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.