Swedish Oatmeal Thins aka Havreflan w/ Dark Chocolate + Sea Salt

Name: Swedish Oatmeal Thins aka Havreflan w/ Dark Chocolate + Sea Salt
Yield: ~20 cookies
Ingredients: 2/3 stick of unsalted butter; 2 tbsp. of honey; 2 tbsp. of milk (whole); 1/2 cup of all purpose flour; 1/4 tsp. of baking powder; 6 tbsp. of rolled oats; 3/4 cup of granulated sugar; 1/4 tsp. of vanilla bean powder OR vanilla extract; 2/3 cup of dark chocolate (melted); Flaky salt on the side

Savor these delicate Swedish Oatmeal Thins, or Havreflan, perfectly complemented by a rich dark chocolate drizzle and a touch of sea salt.

Serves ~20 cookies
From April + CJ

Method

Pre-heat your oven to 350°F.
Melt butter in saucepan. Remove from heat and stir in honey and milk.
Combine flour, baking powder, rolled oats and sugar in a mixing bowl. Add vanilla to the butter mixture and add it to the flour mixture until batter is well combined. Batter will be loose!
Spoon a heaping teaspoon for ea. cookie onto a baking sheet leaving a lot of space since the cookies will spread (a lot).
Bake for 6-8 mins or until cookies are brown [struck-through text]. Let them cool, then brush w/ melted chocolate + sprinkle w/ flaky salt!

Notes

I would test one cookie out to see how it spreads and how long to keep them in the oven. Nobody wants to eat a burnt cookie!

I make these for Thanksgiving and Christmas cookie exchange parties. They're always a hit! Enjoy!!