havrekjeks

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Oats are easy to find in Norway. Havregryn (or rolled oats) comes in small and large varieties, havregrøt (oatmeal) is a common breakfast – the kind I like has cardamom to boot! Havremelk (oat milk) is a common non-dairy substitute, and my grocery store even carries an oat-based non-dairy creme fraiche. And then there’s havreflarn and havrekjeks, different types of cookies made from oats. Since making the havreflarn med choklad from Fika, I’ve been experimenting with oat cookie recipes, and now I’ve had one published in the Norwegian American Weekly.

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My havrekjeks are thin and chewy, with chocolate chips. I never was a fan of oatmeal raisin cookies, but oats and chocolate is a combo I can get behind. You can find the full recipe for these over at na-weekly.com.

havreflarn med choklad

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I’m back in Tromsø after spending Christmas break in Seattle, but it was such a busy month with so much work and (literal) housekeeping to do that I didn’t have time to do any Christmas baking (boo). It’s been quite cold in Tromsø since I got back, however, which is the perfect excuse to be baking – nothing warms up the house like a hot oven, you know?

Since moving to Norway I’ve become rather obsessed with a certain local company’s havrekjeks – that is, oat cookies. They’re the perfect crisp and crunchy consistency with chocolate chips and I love them. I thought it’d be fun to find an oat cookie recipe to try from my Nordic cookbook library (so that I don’t spend all my money on Bakehuset’s cookies).

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I picked out the havreflarn med choklad from Fika, the book I introduced in my previous post. Unlike Bakehuset’s havrekjeks, these cookies don’t have chocolate chips, but they do form a cookie sandwich with a chocolate filling.

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This was a very straightforward recipe, with a few prep steps (my rolled oats needed to go through the blender for a minute to bring the size down, and the chocolate for the filling has to be melted once the cookies have cooled) but mostly instructions along the lines of mixing everything together and dropping dough on the cookie sheets. I made my cookies too big at first, which took me a little while to realize. I also stacked up my baking sheets in the oven, which meant that the cookies on top achieved the idea crunchy crisp consistency I was going for while the cookies on the baking sheet below stayed a little softer (still crisp, but with a softer texture, if that makes any sense). In the photos, the cookies that were on the bottom rack have a smoother texture with larger bubbles.

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The wild card in this recipe was that the chocolate filling contains ground ginger. I love ginger, but after making these cookies, I don’t know if I love ginger with chocolate. I feel like I might swap the ginger for cardamom next time I make these. Or perhaps I’ll skip the chocolate filling altogether and throw chocolate chips into the dough instead! Ginger aside, this was a really great basic recipe for oat cookies that I’ll happily make again in different iterations in the future.

You can find the recipe for these cookies in Fika by Anna Brones and Johanna Kindvall.