Jump to recipe

European Oatmeal cookies or Haferkekse have a charm all their own. They’re lighter, crispier, and more rustic than the thick, chewy American versions — the kind of cookie you’d find in a small bakery tucked along a cobblestone street, or on grandmother’s kitchen table.

They’re simple, honest, and full of the kind of flavor that comes from toasting oats in real butter and letting the ingredients speak for themselves.

Whenever I bake these cookies, I’m reminded of the kitchens I grew up around in Bavaria — places where nothing was wasted, where oats were a staple, and where baking felt more like intuition than strict measurement. I can still picture my mother stirring a pot of butter until it turned golden and fragrant, then tossing in handfuls of oats to toast them just slightly. The whole house would fill with that warm, nutty aroma that made you drift toward the kitchen long before the cookies reached the oven.

Years later, I find myself doing the same thing — sometimes with my grandson watching curiously from the counter, sometimes just for the comfort of it. There’s something grounding about these cookies. They’re unfussy, quick to make, and always delicious, whether enjoyed with a cup of tea or shared with neighbors.

This is a very European oatmeal cookie method, closer to a thin Oatmeal Lace cookie, Haferplätzchen or Haferkekse, than the American-style chewy oatmeal cookie. The low amount of flour and the high amount of oats are intentional and give you: a thin, crisp‑edged cookie, a light lacy texture, a toasty, nutty flavor from the browned butter and a batter that spreads only slightly.

Ingredients

• 2 sticks butter
• 1 cup brown sugar (feel free to reduce for a less sweet cookie)
• 5.5 cups rolled oats
• 3 medium eggs
• 6.5 tablespoons all‑purpose flour
• 1 teaspoon baking powder
• Cinnamon, vanilla extract, or other spices to taste

Step‑by‑Step Instructions

1. Brown the Butter

Place the butter in a large pan and gently heat it until it begins to simmer. Let it cook just long enough to develop a light nutty aroma — this step adds incredible depth to the cookies.

2. Toast the Oats

Add the rolled oats to the warm butter and briefly toast them, stirring to coat every flake. If you love cinnamon, this is the perfect moment to sprinkle some in. Remove the pan from the heat and let the mixture cool slightly.

3. Whip the Eggs and Sugar

In a separate bowl, beat the eggs and sugar together until the mixture becomes pale, light, and fluffy. This helps give the cookies their delicate texture.

4. Add the Dry Ingredients

Stir in the flour and baking powder. The batter should look airy and slightly bubbly.

5. Combine Everything

Pour the toasted oats into the batter and mix until fully combined. The dough will be thick and hearty.

6. Shape the Cookies

Using two teaspoons, drop small mounds of dough onto a baking sheet lined with parchment paper. Leave a bit of space between each cookie — they spread slightly as they bake.

7. Bake

Preheat your oven to 150–170°C (300 F – 340°F). Convection works beautifully at 300 F.

Bake the cookies for about 15 minutes, adjusting the time depending on your oven and how soft or crisp you prefer them.  

Notes

• These cookies are delicious warm, but they also keep well in an airtight container.
• You can add raisins, chopped nuts, or chocolate chips if you want to play with variations.
• A pinch of nutmeg or cardamom adds a lovely aromatic twist.

This recipe evokes the European kitchens of my childhood, where baking was intuitive and joy came from simple staples. These oatmeal cookies are just that: unfussy, fragrant, and irresistibly crisp-edged. Whether you enjoy Oatmeal cookies with a cup of tea, pack them into lunchboxes, or serve them warm to friends and neighbors, these oatmeal cookies always bring smiles.