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Swedish Oatmeal Cookies
This recipe comes from the book "Cookies, Cookies and More Cookies." It's Chris's favorite, and a great addition to a Christmas cookie platter. -Jo
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly-packed brown sugar
1/2 tsp. salt
1/2 tsp. soda
1/2 cup shortening or margarine
1/2 tsp. vanilla
1 & 1/2 cups rolled oats
(I make about 1 1/2 of this amount; otherwise I run out)
1/3 cup sugar
1/4 cup margarine or butter
1 Tbl. corn syrup
1/3 cup chopped almonds
1/8 tsp almond extract
Heat oven to 350' F.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine all cookie ingredients except rolled oats; beat 1 minute at medium speed.
Stir in rolled oats.
In small saucepan, combine sugar, margarine and corn syrup; bring to boil.
Remove from heat; stir in almonds and almond extract. Set aside.
Drop cookie dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake at 350' F for 8 minutes.
Spoon scant 1/2 teaspoon topping (I use a bit more) onto center of each cookie, pressing lightly. Return to oven and bake 6 to 8 minutes or until golden brown.
Cool cookies slightly before removing from cookie sheets. Makes approximately 34 cookies.