Skip to main content
Dessert

Oatmeal Macaroons

Oatmeal macaroons are sweet cookies made with oats, sugar, butter, eggs, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Oatmeal Macaroons

Why it works: Oats and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,939 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Oatmeal Macaroons

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

The book says “a rather hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the dough

  1. Cream together the brown sugar and butter.

  2. Add the beaten egg yolk, salt, rolled oats, and baking powder.

  3. Fold in the stiffly beaten egg white.

Shape and bake

  1. Drop by teaspoonfuls onto a greased baking sheet, about 1 inch apart.

  2. Smooth the tops with a knife dipped in cold water.

  3. Bake until delicately browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

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. Oats + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together2,939 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Oats + sugartop 19% of all pairs
    Smell alikelow
    Cooked together3,548 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Brown sugar
Adds sweetness and moisture, and helps the cookies brown.
Egg
The yolk binds the dough and the whipped white adds lift and structure.
Rolled oats
Provide the bulk and chewy texture of the macaroons.
Baking powder
Releases gas in the oven, helping the macaroons rise and become light.
Butter
Adds fat for richness and a tender bite.

The step that matters

Fold in the stiffly beaten egg white. Folding gently keeps the air beaten into the egg white. Stirring hard deflates it, which leaves the macaroons dense and flat instead of light.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes