Oatmeal cookies are a staple in any baking collection, but these particular cookies are so much more than a fluffy little treat that tastes like oatmeal! These cookies have a unique and distinct taste that no other cookie can claim. The oats give the cookies a rich and chewy texture that can be a bit sticky so they are best eaten when they have cooled down. The cookie also has a thin bumpy texture that is extremely unique and alluring. The taste of these cookies is incredibly unique and simply put, it is a must try!
Haferplätzchen or oatmeal cookies are a traditional German Christmas cookie, found in many different shapes and flavors here in Germany. They’re a great cookie to give to friends and family, especially in the lead up to Christmas.
In Germany, everyone loves these cookies, as they are the perfect treat to accompany a hot cup of coffee or tea. They are soft and cakey, but very tasty and truly unique. They are made from a dough of rye flour, butter, sugar and eggs, and then rolled in a mixture of coconut and ground almonds. This recipe makes a fair number of cookies, but they freeze well so you can make extra dough and save them for later.. Read more about simple oatmeal cookie recipe and let us know what you think.
These German Oatmeal Cookies Are very simple to make!
Do you want to learn how to create German oatmeal cookies? Simply follow the directions in this recipe!
Our oatmeal cookies, known in German as Haferplätzchen or Haferkekse, are golden brown on the outside yet chewy on the inside.
These oatmeal cookies are easy to make with just a few basic ingredients and nothing fancy. They’re great on their own or as a holiday treat for the dessert plate!
Our German oatmeal cookies in a beautiful stack!
This classic German biscuit has very little sugar. As a consequence, you get to taste and enjoy the oats in an oatmeal cookie.
However, this does not imply that the texture is excessively “grainy.” These cookies are easy to make and wonderful to eat.
The absence of extra ingredients like as raisins, which are common additions in the United States and Canada, distinguishes this German oatmeal cookie recipe from North American versions.
German oatmeal cookies on a beautiful platter… No frills, just oats!
Oatmeal cookies may not seem to be the most traditional German treat, but they are big during the holidays.
Around the holidays, Lisa grew up eating and baking oatmeal cookies with her family on a daily basis.
Fun fact: Oatmeal cookies are descended from the Scottish oatcake, which is a crispier, flatter baked treat.
Are you looking for more delicious (and simple) German holiday recipes? Take a look at our butter biscuits, mulled wine, rum balls, pfeffernüsse, marzipan potatoes, and candied almonds, to name a few.
Step-by-Step Instructions for Making German Oatmeal Cookies
If you want to make this German oatmeal cookie recipe, you can find step-by-step directions in the recipe card at the bottom.
You can see the recipe process pictures below if you’re more of a visual learner. You’ll be able to see whether you’re on the correct track or not!
The butter is being melted…
Begin by melting the butter in a medium-sized saucepan over low heat.
After that, add the oats.
After the butter has completely melted, add the oats and toss them in the butter before removing the saucepan from the heat. Make a note of it and return to it later.
Combine the sugar and the egg in a mixing bowl.
Mix the sugar and egg in a large mixing basin using your electric mixer’s regular beaters.
In a mixing bowl, combine the egg and sugar.
Mix until the mixture is creamy and the color has faded from orange to a lighter shade.
Combine the dry ingredients in a separate bowl.
Combine the flour, baking powder, cinnamon, and salt in a separate basin. Stir everything together well.
In a large mixing basin, combine the dry ingredients.
Then, using your electric mixer on the lowest speed, slowly add the dry ingredients to the bowl containing the egg-sugar combination.
Continue to mix until everything is well mixed. After that, put your mixer away.
Fold in the oats using a spatula.
Fold in the oats with a spatula until well combined.
Preheat the oven to 350 degrees Fahrenheit and line your baking pans with parchment paper after you’re done.
Place the cookie dough on a parchment-lined baking sheet.
Place one heaping spoonful of batter onto parchment paper for each cookie.
Because these oatmeal cookies may stretch out quite a bit in the oven, be sure to allow enough of space for them to expand.
Preheat the oven to 350°F and bake the cookies for 12 minutes, or until the edges begin to brown.
Our oatmeal cookies were golden brown and chewy to perfection!
Allow the cookies to cool after removing them from the oven.
These oatmeal cookies should be stored in an airtight jar with a cover. They’ll last around two weeks if you do it this way.
- 1 pound of butter
- 1 1/2 cup oats (quick)
- 1 egg, medium size
- 1/2 cup sugar (white)
- flour (1/2 cup)
- 1 teaspoon powdered baking soda
- a half teaspoon of cinnamon
- a generous teaspoon of salt
- In a medium-sized saucepan on the heat, melt the butter while stirring. Remove the saucepan from the heat and add the oats, buttering them thoroughly.
- In a large mixing basin, beat the egg and sugar using your electric mixer’s regular beaters until creamy.
- Combine the flour, baking powder, cinnamon, and salt in a separate basin. Give everything a thorough toss and slowly pour it into the big mixing bowl, beating with your electric mixer on low speed. Remove your mixer from the equation.
- With a spatula, fold in the oat and butter mixture until everything is thoroughly mixed.
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Place a heaping spoonful of dough each cookie onto parchment paper with plenty of space between them (they will increase their size quite a bit in the oven).
- Preheat the oven to 350°F and bake the cookies for 12 minutes, or until the edges begin to brown. The baking time may vary somewhat because to the differences in each oven.
- Remove the cookies from the oven and cool for a few minutes on the baking sheet. The cookies should then be gently transferred to a cooling tray.
- Because we didn’t want the oats to be too crunchy or hard, we used quick oats for this recipe.
- You may keep the cookies for a couple of weeks in an airtight jar with a cover.
Information about nutrition:
Approximately 15 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 125 calories 7g total fat 4g Saturated Fat 0g trans fat 2 g unsaturated fat 27 milligrams of cholesterol 112 mg sodium 14g carbohydrate 1 gram of fiber 7 g sugar 2 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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