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Oma's Oatmeal Cookies (Haferflocken-Plätzchen)

These oatmeal cookies (haferflockenplätzchen) are my favorite ... chewy, buttery, and filled with apricots, just like Mutti made.

Ingredients:

• 1 cup (227 grams) unsalted butter, room temperature
• ¾ cup (150 grams) brown sugar, packed
• ½ cup (100 grams) granulated sugar
• 1 large egg
• 1 teaspoon (5 milliliters) almond extract
• 1 cup (130 grams) all-purpose flour
• ½ teaspoon (3 grams) salt
• 1 teaspoon (6 grams) baking soda
• 2½ cups (213 grams) old-fashioned oats
• 1 cup (128 grams) dried apricots, chopped
• ½ cup (55 grams) slivered almonds

Instructions:

1. Preheat the oven to 375°F (190°C). Line 2 cookie sheets with parchment paper and set aside.
2. Beat the butter in a large mixing bowl till creamy. Add both sugars and beat until fluffy. Add the egg and the almond extract. Beat well.
3. In another bowl, mix the flour, salt, and baking soda together and add to the mixing bowl. Beat till well mixed. Stir in the oats, apricots, and almonds.
4. Using a small cookie scoop or a tablespoon, drop the dough onto cookie sheets and flatten slightly, leaving 2 inches between cookies. You will need to reuse the cookie sheets to do all the cookies. Let the sheets cool before reusing.
5. Bake for 8 to 10 minutes, or until golden brown. Cool on cookie sheets on wire rack for 1 minute, then transfer them to the racks to cool completely.

Notes/Hints:

• Use scissors to cut the apricots.
• Drizzle with chocolate icing. Either heat chocolate chips in microwave. Drizzle from spoon over cookies.
• Drizzle with almond icing. Into 2 cups of powdered sugar, stir in 1 teaspoon almond extract and up to about 1 - 2 tablespoons water to drizzling consistency. Drizzle from spoon over cookies.

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Updated on December 3, 2025