I know these cookies don’t look like much, but they are just about the easiest cookies you’ll ever make. They’re SO chewy. And very, VERY addictive. I’ve been eating these cookies so many times throughout the years. It’s a classic old school type of Swedish recipe – and it’s definitely a classic for a reason. Now if you want to be really serious with your cookies you should temper the chocolate. I just sort of wanted to eat them so I simply melted the chocolate. I’ve tried tempering chocolate a couple of times but for me it just wasn’t worth while even though the chocolate hardens SO fast and it looks so much better. It totally makes sense if you’re into making fancy desserts though! I’ll leave that up to you!
those look absolutely gorgeous!! before reading i thought they were french ‘tuiles’, which are also so easy to make and so good!
and if they’re made with oats and chocolate, i mean wow… i just can’t ask for more!
thank you for the recipe, i’ll try it very soon!!
This is my first time here…and so glad I came. Your cookies look sooo delicious.
Mary at A BREATH OF FRESH AIR suggested we visit you for some great recipes.
I just made my first batch of these and they are so delicious. My great grandmother from Gotland would be so pleased ♥️
Ohh yayy <3 That makes me so happy to hear! Gotland is such a beautiful place 🙂
I ‘m absolutely in love with your recipes, photos, works, and now I can’t wait to recieve your book about those fantastic pies. I think you should write a book about all of classic swedish recipes too! Or give me a collection about it, please!! Best wishes!!
Lisa Ridgway says
Made these this afternoon. I live in Sydney Australia and I have Linda’s ‘Lomelino’s Cakes’ book which I use all the time as I make many celebration cakes for family and friends and post on instagram with credits to Linda. I have a question about the Cookies ‘n’ Cream Cake in regard to the chocolate layer. I have made this cake probably 6 or 7 times but always end up with a huge mountain top on the cooked cake. I have tried tapping the tin gently to get little bubbles to rise to surface but this did not work. Is there some advice you could pass on here.
Thank you for your wonderful recipes and beautiful flowers they are an inspiration. I have always used fresh flowers on all my celebration cakes.
Thank you so much for your sweet comment! I’d try baking the cake at a lower temperature, say 325°C, to make sure it doesn’t bake too fast around the edges. Would love to know how it goes if you decide to give it a try 🙂
Those cookies look fantastic! Thanks for sharing the recipe.
Thanks so much for your kind comment, Eva!
They looks amazing, can’t wait to try them ! <3
Thank you dear Amandine <3
Oh my! They do look super crunchy and chewy! Just like the cookie should be! I could do with couple (of dozens) of them! 🙂
They are! So good! 🙂
Rossella di maggio says
Can I find your book in amazon?
Yes you can 🙂 https://www.amazon.com/Lomelinos-Pies-Sweet-Celebration-Galettes/dp/1611804566/ref=sr_1_1?ie=UTF8&qid=1509450810&sr=8-1&keywords=lomelinos+pies
These look simply lovely and I like that you’ve used a dark chocolate. Whilst tempering chocolate is important for some things, I think with a bit of homebaking, sometimes just melting the chocolate will do.
That is so true! Thanks so much Angela! 🙂
Mary - Travelbrit says
Linda – I was given your wonderful Pies cookbook for my birthday last week – from my granddaughter who knows what I love to bake! She found it at Anthropologie if anyone here in the US is looking for it. I wrote about you, your recipes, and your amazing photographs on my blog (see BJ’s comment above) and just want to say “hello” here. I will be making your Apple Crumble instead of a regular apple pie for Thanksgiving – it sounds awesome!
Your blog is also beautiful and you are kind to share so many wonderful things which we can try to make in our own kitchens.
Mary – A Breath of Fresh Air
Okay, I made these last night for my girlfriends and they were STUPID GOOD. Oh my goodness. Somehow they’re both crispy AND chewy at the same time. So freaking good. Going in my favorites box.
Just wondering if it is better to use instant oats or the full cook time oats. I’m going to try these with gluten free flour for my granddaughters. I’m thinking they will turn out good because there is such a small amount of flour in the recipe.
I’d recommend using full cook time oats, just to make sure the texture is right. I bet they will work gluten free too, would love to know how it goes!
I love the fact this is a really low carb cookie, only 8.3 grams of carbs and 61 calories a cookie. I’m gonna make these!
Is it really? Hehe, I had absolutely no idea! 🙂 Despite the sugar and rolled oats?
Mara Theobald says
Hi just an fyi there should be a correction 75g of the butter is only 1/3 cup us measurement ?
Thanks Mara! The measurement is correct though as it’s 2/3 stick 🙂 But you’re absolutely right that 1/3 cup butter is the same as 2/3 stick!
I made these last week, and they were absolutely perfect! Then I tried to make them again today, and they didn’t float out at all.. What did I do differently? ?
Glad to hear they were successful the first time! 🙂 Hmm, so hard to say what could have gone wrong.. maybe the batter was too thick? Too much flour perhaps? That is just a guess though.. 🙂 Hope you try making them again!
I tried making these and they came out like brittle instead of cookies 🙁 did I spread them out too much?
Sorry to hear that April!! They do come out rather thin, but the batter shouldn’t be spread out on the baking paper, that’ll definitely make them even more thin 🙂
Hi, does the rolled oats have to be powdered? Thanks!
No, they should be whole! 🙂
Hi! I tried making these tonight. They’re good, but didn’t turn out as “lacy” as yours. Do you think I had too much flour? I will definitely give these another try sometime! I definitely like a crunch to my cookies, so hopefully I can get mine a little thinner next time. Thanks!
Hi Ashley, sorry to hear that! Sounds like maybe the flour was the issue. Did you go for the gram or cup measurement?
These are terrific, thanks! I’m going to try a vegan batch next with coconut oil, I’ll let you know 🙂
Glad to hear it!! 🙂
Did you try the vegan version? If so, I am wondering how they turned out, if so. I am thinking of using peanut butter instead of butter.
Hii! I know Timothy Pakron veganized them and it was a success, you can read about how he did it here: https://www.instagram.com/p/Ba4zGCnFjno/ 🙂