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Dessert

Oatmeal or Rolled Oats Macaroons

A sweet baked treat made with butter, sugar, eggs, milk, flour, baking powder, rolled oats, and almond extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Oatmeal or Rolled Oats Macaroons

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

Make the batter

  1. Cream together the butter and sugar.

  2. Add the beaten eggs and mix until light.

  3. Combine the baking powder with the flour and add to the mixture.

  4. Stir in the rolled oats and almond extract.

Shape and bake

  1. Grease a baking pan and drop spoonfuls of batter to form macaroons.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Oats + almondtop 6% of all pairs
    Smell alikemoderate
    Cooked together552 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Bind the batter and add structure as they set in the oven.
Butter
Adds richness and fat that softens the batter and carries flavor.
White sugar
Creams with the butter and adds sweetness and tender browning.
Rolled oats
Provide the bulk and chewy texture that gives the macaroons their body.
Baking powder
Releases gas in the batter so the macaroons rise and lighten.

The step that matters

Add the beaten eggs and mix until light. Creaming butter and sugar traps air, and beating the eggs in well keeps that air in the batter. Light batter rises more evenly and gives a softer, less dense macaroon.

“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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