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Dessert

Rolled Oats Wafers

A baked wafer made with rolled oats, butter, sugar, eggs, flour, baking powder, and optional flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rolled Oats Wafers

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Dry the rolled oats in the oven.

Make the batter

  1. In a bowl, mix the butter and sugar until creamy.

  2. Add the egg yolks and cold water, mixing well.

  3. Fold in the dried rolled oats.

  4. Sift together the flour and baking powder, then add to the mixture.

  5. Beat the egg whites until stiff and fold them into the batter.

  6. Add your chosen flavoring and mix gently.

Bake and serve

  1. Drop spoonfuls of the mixture onto a baking sheet.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Butter
Creams with sugar to add richness and a tender texture to the wafer.
Sugar
Sweetens the wafer and helps it brown during baking.
Egg yolks
Add richness and help bind the batter together.
Egg whites
Whipped until stiff to lighten the batter and give it structure as it bakes.
Flour
Provides the main structure that holds the wafer together.
Baking powder
Releases gas during baking so the wafers rise and become light.

The step that matters

Folding in the beaten egg whites. Stiff egg whites trap air that lightens the batter. Overmixing or deflating them during folding makes the wafers dense and flat, so fold gently until just combined.

“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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