Well. That’s a mouthful. And so are these cookies! Apologies. Could not resist indulging in that bit of silliness.
This recipe is from Czechoslovakia (hence the mouthful of a title), according to Sharon Tyler Herbst (The Joy of Cookies), and while she (or her editor) has spelled Vloček as Vlovcek with a caron or háček over the o, I can find nothing on-line that leads me to believe that is the way the word (whatever its meaning) is actually spelled or that an o ever has a caron or háček over it in any language. But what do I know about Czechoslovakian diacritical marks really? Not much! And so, I’ve guessed at how that final word ought to be spelled. If you know better, please feel free to correct me.
I do know cookies. These are fairly easy to make, and are crisp and buttery. They could use a pinch of salt, but are otherwise amazing. The first step in making them is to brown the oats in butter. Not much to complain about there! Once they are cool, they are added to a little flour, some sugar, more melted butter, an egg, and flavored with cinnamon and vanilla. After the baked cookies cool, I dipped them in melted semi-sweet chocolate. That last step is a gilding-the-lily option according to Ms. Herbst, but I ask you: Since when is adding chocolate optional? Required, more like!
The only drawback to these cookies is their friability when fresh out of the oven. They are to be removed from the pan immediately, but if the cookie sheet is not well-greased, they stick and crumble and generally make a great mess of crumbs. Worth the effort and care, however. Three thumbs up here!