Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Oat Meal, Cookies
Ingredients
Directions
Make the dough
Combine one cup sugar, three one-half cups oat meal, one one-half cups flour, one cup boiling water, one teaspoon soda, one teaspoon salt, and one cup lard.
Roll and bake
Roll thin and bake.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oat meal
- Provides the bulk and chewy, rustic texture of the cookie.
- Flour
- Forms the structure that holds the dough together as it bakes.
- Lard
- Adds fat that tenderizes the dough and carries flavor.
- Sugar
- Adds sweetness and helps the cookies brown as they bake.
The step that matters
Roll thin and bake. Rolling the dough thin lets the cookies dry out and crisp while they bake. Thick dough stays soft and may bake unevenly, so the thickness you roll to largely decides the final texture.
“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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