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Dessert

Rolled Oats Macaroons

A sweet snack made from rolled oats, egg, cream, milk, water, powdered sugar, cinnamon, butter, flour, and baking powder, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and wheat match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 537 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Rolled Oats Macaroons

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Soak the rolled oats in cream, milk, and water until they absorb the moisture.

  2. Add powdered sugar, cinnamon, melted butter, and enough whole wheat flour to form a stiff dough. Mix in baking powder.

Shape and bake

  1. Shape the mixture into balls the size of walnuts and flatten them slightly.

  2. Bake in a moderate oven at 350°F (175°C) until golden.

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.

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. Cinnamon + wheattop 5% of all pairs
    Smell alikestrong
    Cooked together537 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Oats + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together473 recipes

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

  3. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Oats + cinnamontop 6% of all pairs
    Smell alikemoderate
    Cooked together1,394 recipes

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

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

What each ingredient does

Rolled oats
Provide the bulk and chewy texture of the macaroons once soaked and baked.
Egg
Binds the mixture together and adds structure as the cookies set.
Powdered sugar
Adds sweetness and helps the cookies brown lightly in the oven.
Melted butter
Adds fat for richness and a tender bite.
Whole wheat flour
Gives the dough enough body to hold its shape as a stiff dough.
Baking powder
Releases gas during baking so the macaroons rise and lighten.

The step that matters

Soaking the rolled oats. Oats must fully absorb the liquid before the other ingredients are added. Unabsorbed oats stay dry and gritty, and the dough will not hold together or bake evenly.

“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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