Swedish oat cookies with chocolatePassion Projects 15 June 2020
During one of my Ikea visits, I was given a recommendation for the ‘KAFFEREP’ oat cookies. And not the normal kind, but the ones with a layer of chocolate in between. In Sweden, it is a well-known delicacy, which thankfully is now also available in the Netherlands, or… they can be made yourself! When Ikea was closed a while back and I was craving for the cookies, I decided to give it a try myself. My first try was reasonably successful, but not entirely to my liking. With a few tweaks here and there, I finally managed to come up with a recipe that is very close to the original oat cookies. And maybe they are even more tasty! 😉
Ingredients for Swedish oat cookies
Quantity: 9 pieces.
Preparation time: 30-45 minutes.
- 125 grams of oats
- 125 grams of light brown sugar
- 50 grams of butter
- 1 egg
- 25 grams of flour
- 8 grams of baking powder
- 200 grams of dark chocolate
This is how to make your own oat cookies with chocolate!
It is super easy peasy to make these oat cookies. It’s like a one-pot meal; you just put all the ingredients together and you are almost done already. Very handy if you’re short on time and want to bake some cookies quickly!
Making the dough
Before you start, take the baking trays out of the oven and turn the oven on to 175 degrees. That way, it has plenty of time to preheat.
Grind the oats (125 grams) in a food processor. I use the chopper of my hand blender for this, which works really well. Put the ground oats in a bowl and add the light brown sugar (125 grams), melted butter (50 grams), egg, a pinch of salt, flour (25 grams) and baking powder (8 grams). Mix everything together properly. You can do this with a spoon, but you can also use your hands.
Making the cookies
Put the baking trays next to each other and cover them with baking paper. Before we start making balls of dough, we first weigh how much dough we actually have. In my case, this was 374 grams. Because the cookies will expand a lot in the oven, it is important to leave enough space between the dough balls. This means that 9 dough balls fit on one baking tray. Because we weighed the dough, I now know that each ball should weigh 20-21 grams. This prevents a big difference in the size of your cookies.
While rolling the dough balls, it can happen that the dough sticks too much to your hands. You can solve this by moistening your hands a little. When all 18 dough balls have been placed on the baking tray, you can flatten them a little with the back of a spoon. Again, it is easier if you make the spoon a little moist.
Time to bake!
Put the baking trays in the preheated oven at 175 degrees for 8 minutes, then turn and change the trays for another 8 minutes. Be careful, because the cookies can easily burn. Therefore, during the last 5 minutes, check whether everything is still going well. After all, every oven is different.
You can now leave the oat cookies to cool down, but you can also start working on the chocolate right away; the chance that it will be a bit messier is just a little bigger then. Cut or break the dark chocolate (200 g) into small pieces and melt it au bain-marie: in a dish placed on a pan of hot water. With a teaspoon, apply 3 to 4 spoonfuls of the chocolate to the cookies and divide it by pressing the other cookie on top. You can then finish off the sides with chocolate as well. When you have done this, you have made 9 Swedish oat cookies with chocolate! Let the chocolate harden, if necessary in the fridge if you don’t have much time.
And then there is one last step to go: enjoy the cookies!