Havremakroner- Oatmeal Macaroons for #FantasticalFoodFight

It's time for another Fantastical Food Fight hosted by Sara from Fantastical Sharing. 

This time round we're making Cookies.  

I know, it's that time of the year when you make dozens and dozens of cookies. And hand them out as gifts while trying your best not to eat them all.   

I've cut back on my cookie making this year and decided I'd only make one or two kinds but then...

Sara came up with this challenge, and I had to participate. 

First off, we love Oatmeal Cookies in this house, and I usually play with my basic recipe a little.  I take half the recipe, add chocolate chips for the hubs, and then add coconut, nuts, dried fruit, and other good things to the other half, I call them Kitchen Sink Cookies.  

But there is a Danish cookie called Havremakroner, which are a light, crisp oatmeal cookie that tends to get overlooked at this time of year, but is totally delicious, and it's dead easy to make as well.

So for the cookie challenge I present to you these cookies.   I did play with the basic recipe, just a touch, using self-rising flour.  I also 'skinned' the almonds, it softens them somewhat and makes it easier to chop them up.

These cookies also lend themselves to being baked on parchment paper, it's  much easier to 'peel' them off the paper than try to use a spatula to release them from greased cookie sheets.

Havremakroner- Oatmeal Macaroons

Yield: Approx. 5 dozen

Author: Sid's Sea Palm Cooking adapted from Karen Berg Danish Home Baking

prep time: 10 Mcook time: 15 Mtotal time:45M

These light, crisp oatmeal cookies are delight to eat.

ingredients:

• 1/2 cup butter
• 2 cups oatmeal
• 1 1/2 cups sugar
• 2/3 cup  self rising flour
• 1/2 teaspoon  baking powder
• 3 eggs
• 2/3 cup finely chopped almonds- if you remove the skin by pouring boiling water over them, and taking the skin off, they are easier to chop. 

instructions:

How to cook Havremakroner- Oatmeal Macaroons

1. Preheat oven to 325 degrees
2. Mix sugar and oatmeal in a bowl.
3. Melt the butter, cool, then pour over of oatmeal sugar mixture.
4. Stir well, then sift in flour and baking powder. Add the eggs and almonds.
5. Drop by small teaspoonfuls onto a parchment covered baking sheet.
6.  Leave lots of space in between the cookies, they spread out a lot.
7. Bake about 15 minutes, or until a golden brown.  Remove from pan, let cool and store in an airtight container. 

NOTE:  These cookies are a very thin, crisp or chewy cookie, depending on the humidity level outside.  They should be crisp and light.  If you let them sit for a couple of minutes after they come out of the oven and removing them from the cookie sheet, they will peel right off of the parchment. 

Created using The Recipes Generator

You are invited to the Inlinkz link party!

Click here to enter

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

Looking for ideas for Christmas gifts? Check out my cookbooks on Amazon. All are available as paperbacks or as e-book.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. Available in both book form and as an ebook.

My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.