swedish oatmeal cookies
These oat cookies are thin, buttery, and perfectly crisp around the edges with a soft chew in the center. The dough comes together in one bowl with simple pantry ingredients and they bake fast; just enough time for the sugar to caramelize and the oats to toast. They spread a lot in the oven, so you get that classic flat, golden cookie shape that feels a little old school in the best way.
What is Swedish fika?
Swedish fika is more than just a coffee break; it’s a daily ritual of slowing down and taking a moment to connect, usually with something warm to drink and a sweet bite on the side. Traditionally it’s coffee (or tea) paired with a pastry like cinnamon buns, cookies, or cake, but the real point isn’t the snack; it’s the pause. Fika is built into Swedish culture at work, at home, and with friends as a way to reset, socialize, and make everyday life feel a little more human. It’s simple but it’s intentional: step away, enjoy something small, and let that be enough.
What is the history of oatmeal cookies?
Oatmeal cookies grew out of a practical idea: turning a hearty breakfast grain into a sweet, filling treat. Oats have been a staple in Scotland and Northern Europe for centuries, but the modern oatmeal cookie as we know it took off in the US in the late 1800s and early 1900s when packaged rolled oats became widely available and companies began printing oatmeal cookie recipes to encourage people to use more oats at home. The cookies were marketed as both comforting and wholesome, especially compared to more delicate sugar cookies, and they quickly became a classic because they’re easy,sturdy, and endlessly adaptable - plain, spiced, studded with raisins or chocolate, crispy or chewy depending on how you bake them. Over time oatmeal cookies settled into pantry ingredients, warm flavor, and the kind of cookie that feels like it belongs with coffee.
How to make Swedish oatmeal lace cookies?
To begin, preheat oven to 400f. Line 3 baking sheets with parchment paper. In a large bowl mix together 3/4 cup sugar, 1 1/2 cups oats, 1/4 cup flour, 1 tsp baking powder, and 1/8 tsp salt. Stir in the melted butter, 1 tsp vanilla extract, and egg. Mix until uniform. Place 2 tbsp scoops of cookie dough on the lined baking sheets. Leave plenty of room around each cookie to spread. Bake for 7-10 minutes until golden brown. Let the cookies cool on the baking sheet for at least 15 minutes before moving them.
Tips
If you want more crunch spread the batter a bit in a circular motion from the middle before baking to make the cookie spread more evenly.
Start checking the color of the cookies after 7 minutes.
Let the cookies cool completely before moving them from the baking sheet. They will harden as they cool.
These cookies spread a lot so make sure to leave plenty of room around each cookie!