{"id":5677,"date":"2026-02-03T20:30:40","date_gmt":"2026-02-03T20:30:40","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5677"},"modified":"2026-02-19T19:06:42","modified_gmt":"2026-02-19T19:06:42","slug":"recipe-of-the-month-oat-crisp-cookies","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-oat-crisp-cookies\/","title":{"rendered":"Recipe of the Month: Oat Crisp Cookies"},"content":{"rendered":"\n
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A delicate, traditional Scandinavian cookie made with oats, rye flakes, and a drizzle of bittersweet chocolate. I plan to make these part of my Valentine\u2019s Day gift-giving treats! For the best texture, toast the pecans until fragrant, then cool completely before grinding so they stay nutty, not oily. I make them gluten-free \u2014 though you wouldn\u2019t know it unless I told you \u2014 but you can make them with regular flour if you\u2019d like. You might consider doubling the recipe, as they\u2019ll disappear fast. <\/p>\n\n\n\n

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Makes 21 3-inch cookies<\/p>\n\n\n\n

Printable\u00a0PDF<\/a><\/strong>\u00a0of this version here.<\/p>\n\n\n\n

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1 cup granulated sugar\u00a0<\/p>\n\n\n\n

2 eggs <\/p>\n\n\n\n

2 Tbsp gluten-free flour mix (we recommend Bob\u2019s Red Mill GF 1-to-1); or sub all-purpose flour <\/p>\n\n\n\n

1 cup rolled oats <\/p>\n\n\n\n

3 Tbsp rye flakes <\/p>\n\n\n\n

1 tsp baking powder<\/p>\n\n\n\n

1\/3 cup pecans, toasted and finely ground (walnuts are great also) <\/p>\n\n\n\n

1\/3 tsp kosher salt <\/p>\n\n\n\n

3 1\/2 Tbsp unsalted butter, melted<\/p>\n\n\n\n

1\/2 tsp vanilla extract<\/p>\n\n\n\n

1\/4 cup bittersweet chocolate chips <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

In a stand mixer fitted with the whisk attachment, beat the sugar and eggs at medium speed for 3 to 5 minutes, until light and fluffy in texture. <\/p>\n\n\n\n

In a small bowl, combine the flour, oats, rye flakes, baking powder, pecans, and salt.\u00a0<\/p>\n\n\n\n

With the mixer at low speed, gradually add the oat mixture. Add the melted butter and vanilla and mix thoroughly. Let the cookie dough sit at room temperature for 30 minutes. <\/p>\n\n\n\n

Preheat oven to 375\u00b0F and line 3 rimmed baking sheets with parchment. <\/p>\n\n\n\n

Using a tablespoon to portion the dough, drop 9 cookies per baking sheet. Flatten slightly to make a round or heart design. These cookies spread, so leave 1 to 2 inches between each cookie. <\/p>\n\n\n\n

Bake for 5 to 8 minutes, or until lightly golden brown in the center and deeper brown at the edges, rotating the baking sheets a few times for even baking. Remove from the oven and transfer the cookies to a wire rack to cool. <\/p>\n\n\n\n

Melt the chocolate chips in a water bath: Fill a medium saucepan with a few inches of water and set a small heatproof bowl over the top (the bowl should not touch the water). Using a spatula, melt the chips completely, then remove from the heat. Using a spoon, drizzle chocolate over the cookies and let cool to set. <\/p>\n\n\n\n

Store in an airtight container for freshness. <\/p>\n","protected":false},"excerpt":{"rendered":"

A delicate, traditional Scandinavian cookie made with oats, rye flakes, and a drizzle of bittersweet chocolate. I plan to make these part of my Valentine\u2019s Day gift-giving treats! For the best texture, toast the pecans until fragrant, then cool completely … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5677","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nRecipe of the Month: Oat Crisp Cookies - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-oat-crisp-cookies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Oat Crisp Cookies - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"A delicate, traditional Scandinavian cookie made with oats, rye flakes, and a drizzle of bittersweet chocolate. 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