Oatmeal Cookies

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Flour + raisintop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Cinnamon + raisintop 1% of all pairs
   Smell alikemoderate
   Cooked together5,390 recipes

   Shared aroma: 1-octen-3-ol (mushroom, earthy).

3. Cinnamon + walnuttop 6% of all pairs
   Smell alikestrong
   Cooked together2,147 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

4. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

5. Flour + cinnamontop 9% of all pairs
   Smell alikemoderate
   Cooked together17,341 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs

Bind the dough and add structure and richness to the cookies.

Butter

Adds fat for tenderness and rich flavor.

Lard

Adds fat that helps keep the cookies tender and moist.

Flour

Provides the structure that holds the cookies together as they bake.

Baking soda

Reacts with the sour milk to lift the dough and help the cookies rise.

Sugar

Adds sweetness and helps the cookies brown as they bake.

Swap the walnut

How well each one fits the dish's main ingredients (sugar, flour, butter, cinnamon, egg, raisin, milk):

1. Almondfits better
2. Chestnutfits better
3. Pistachiofits about as well
4. Walnutthe original

Fit is the average pairing score against sugar, flour, butter, cinnamon, egg, raisin, milk. Candidates are from the same food group and used in at least 100 recipes.