Today turned into the perfect day to bake. A mix of sleet and rain had developed overnight here in the Hudson Valley and it was freezing outside this morning when I took my dogs out for their first outing. We quickly ran back inside after the usual (yet unusually wet and short) walk,  where I was met with the warmth of the kitchen and the smell of freshly brewed coffee… My mind instantly went to day #4!!

Havreflarn, or “oatmeal wafers” are cookies that taste just like candy. Super thin, crispy, and almost caramelized cookies with an incredible texture and flavor that explodes in your mouth—these are laughingly easy to make, yet would impress even the most difficult to please guests. 

These are cookies I associate with being “typical Norwegian” for Christmas and I always look forward to making these and offering them to my guests around the holidays.

Although I associate havreflarn with Norwegian flavors, these are also made in Sweden where they go by the same name, and Ikea stores sell these in boxes as well across the world. Of course, they are much better when you make them yourself—and now you can.

Don’t even plan on putting these into a cookie jar—I have a feeling they won’t make it as you and your family will gobble these all up before they make it that far!

You can make the cookies without eggs (which I do) and eliminate the beating of the sugar/eggs, and just combine the sugar into the butter when you melt it. You can also add in some grated chocolate to the “dough” – (I use about 100 grams /about 1/2 cup for the below recipe) and create Chocolate Oatmeal Wafers. Sooo good!!

HAVREFLARN (Oatmeal Wafers)

Makes about 35 cookies

100 grams ( a stick less a tbsp) unsalted butter or margarine
300 grams or 1 1/4 cup oatmeal
1 egg or 1/2 cup applesauce or 1/2 banana
150 grams or 3/4 cup granulated sugar
1 tsp baking powder
1 tbsp all purpose flour (optional)

Preheat oven to 350F /175C.  Prepare cookie sheets by lining them with parchment paper.

In a medium pot melt the butter over medium heat. Set aside and add in the oatmeal. 

Whisk the egg or apple sauce/banana and sugar until light and fluffy and sprinkle in the baking powder and optional flour. Fold in using a spatula with the slightly cool butter-oatmeal mixture. 

Using a teaspoon or small ice cream scoop and place a dollop of the mixture on the prepared cookie sheets, about 2 inches apart (the dough will expand and the cookies will flatten as they bake). Plan on placing 9 or 10 cookies on each baking sheet.

Bake the cookies in the middle of the oven for 6-8 minutes until lightly golden and crisp around the edges. It’s VERY important you keep an eye on the cookies while they are baking as the cookies bake very quickly and every oven is different. 

Cool the cookies on the sheet long enough for them to be cool enough to move over to a rack. If you move them too quickly they will curl up.

Alternatively you can dip half of the cookies in melted chocolate (or both ends) and make “black and white cookies!”