Easy No-Chill Norwegian Butter Cookie Recipe With Chocolate Chips
No-chill Norwegian butter cookies with chocolate chips are a delicious and versatile treat that can be enjoyed any time of year. They are light and airy cookies made with rolled oats and no eggs. One of the best parts of this classic cookie is you can bake them straight away - no need to chill the dough. Makes 28 cookies.
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Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of rolled oats
- 1 teaspoon of vanilla extract
- 1 cup of chocolate chips
Instructions
- Set 1 cup (2 sticks) of unsalted butter out to come up to room temperature. In the large bowl of a stand mixer add the butter and beat until creamy about 1 minute.
- Turn the mixer to low and spoon in the powdered sugar, add the vanilla extract. Cream butter and sugar until light, airy, and fluffy about 2-3 minutes. Scrape the sides as needed.
- In a separate bowl combine the dry ingredients - flour, baking soda, and salt. Slowly add this mixture to the creamed butter on low speed until gently mixed.
- Add in the oats and the chocolate chips. Mix until combined - about 20 seconds.
- Using a small cookie scoop(heaping tablespoon), place scoops on a baking sheet. They don't spread out too much - I put 12 on a standard-size sheet.
- Bake cookies in a 350-degree oven for 13-15 minutes just until the edges start to turn brown.
- Let cool for 5 minutes on the baking sheet and then transfer to a cooling rack to cool down completely.
Notes
-Don't flatten the dough on the baking sheet. Just leave it in the rustic scoop shape.
-Don't roll the dough. Since this is a no-chill/light dough the heat from your hands would warm the butter too much and rolling compacts it too much.
-Ungreased baking sheet or you can line it with parchment paper.
-If you don't have a scoop, use the back of a fork to scoop out about a tablespoon measure, and drop the cookies onto the baking sheet.