Skip to main content
Dessert

Oatmeal Cookies

A simple baked cookie made with flour, oatmeal, sugar, lard, baking soda, salt, and water.

From an old cookbook · modernised transcription
Jump to recipe ↓
Oatmeal Cookies

Why it works: Flour and sugar 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 ↓

Oatmeal Cookies

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Make the dough

  1. Rub together the flour, oatmeal, sugar, and lard.

  2. Add the baking soda, salt, and water to form a dough.

Shape and bake

  1. Roll the dough very thin.

  2. Bake in a quick oven at 400°F (200°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.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked 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

Flour
Provides the main structure that holds the cookie together as it bakes.
Lard
Rubbed into the flour to add fat, tenderness, and a crisp texture.
Sugar
Adds sweetness and helps the cookies brown as they bake.
Baking soda
Reacts with the dough to help it rise and spread slightly while baking.
Oatmeal
Adds chewy texture and a toasty, nutty flavor to the cookies.

The step that matters

Roll the dough very thin. Thin dough bakes quickly and evenly, so the cookies turn crisp and golden before drying out or burning. Thick dough stays soft in the middle and may cook unevenly.

“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.

More oatmeal cookies recipes

You might also like