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Dessert

Oatmeal Snaps

Oatmeal snaps are thin cookies made from oatmeal and sweet cream, baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Oatmeal Snaps

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make and shape the dough

  1. Mix fine oatmeal with 1 cup of sweet cream until stiff.

  2. Knead slightly and roll very thin.

Bake

  1. Cut out shapes and bake until crisp in a 300°F (150°C) oven.

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

What each ingredient does

Sweet cream
Adds fat and moisture that bind the oatmeal into a dough.
Fine oatmeal
Forms the body of the cookie and gives it its texture and oat flavor.

“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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