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Fibber Mcgee's Cookies

A drop cookie made with butter, sugars, eggs, vanilla, flour, baking soda, oats, peanuts, and chocolate chips.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Vanilla and oats are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,532 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Fibber Mcgee's Cookies

Oven350°F
Time10 to 12 minutes

Ingredients

Directions

Make the dough

  1. Beat butter at medium speed with an electric mixer until creamy.

  2. Gradually add sugars, beating at medium speed until blended.

  3. Add eggs, one at a time, beating just until yellow disappears.

  4. Stir in vanilla.

  5. Combine flour and soda and stir into butter mixture, mixing well.

  6. Stir in oats and remaining ingredients, mixing well (mixture will be crumbly).

Bake and cool

  1. Drop by teaspoonfuls onto ungreased baking sheets.

  2. Bake at 350°F for 10 to 12 minutes.

  3. Let stand 1 minute.

  4. Remove to wire racks to cool.

Nutrition, whole recipe (rough)

1166Calories
33 gProtein
43 gFat
157 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Peanut1 oz (28g)161
Chocolate1 oz (28g) semisweet155
Oat1/2 cup dry (40g)154
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Vanilla + oatstop 5% of all pairs
    Smell alikemoderate
    Cooked together1,532 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Peanut + chocolatetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,279 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  4. Oats + peanuttop 7% of all pairs
    Smell alikemoderate
    Cooked together368 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter or margarine
Creamed with sugar to trap air, giving the cookies tenderness and a rich fat flavour.
Sugar
Sweetens the cookies and, creamed with butter, helps give them lift and a crisp edge.
Brown sugar
Adds moisture and molasses flavour, keeping the cookies chewy and softer.
Eggs
Bind the dough and add structure and richness as they set in the oven.
All-purpose flour
Provides the main structure that holds the cookies together as they bake.
Quick-cooking oats
Add chewy texture and bulk, soaking up some moisture from the dough.

The step that matters

Beat the eggs one at a time until the yellow disappears. Adding eggs one at a time and beating until the yolk is fully incorporated lets the emulsion form evenly, so the dough stays smooth and the texture bakes consistently.

Swap the peanut

How well each one fits the dish's main ingredients (butter, sugar, egg, vanilla, flour, oats, chocolate):

  1. Almondfits better
  2. Pecansfits better
  3. Hazelnutfits better
  4. Peanutthe original

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

“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.

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