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Dessert

Crisp Oatmeal Cakes

Crisp oatmeal cakes are made from oatmeal, butter or oil, and cold milk, then cooked on a stove until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Crisp Oatmeal Cakes

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the dough

  1. Make a dough with the butter, oatmeal, and milk.

  2. Sprinkle oatmeal on a clean surface.

  3. Turn the dough onto the oatmeal-covered surface.

  4. Sprinkle more oatmeal on top of the dough.

  5. Gently work the dough with your fingers.

  6. Roll the dough to about ¼ inch thick.

  7. Cut the rolled dough into shapes.

Cook and serve

  1. Place the cakes on a hot stove.

  2. Cook the cakes until slightly brown on the underside.

  3. Remove the cakes from the stove.

  4. Place the cakes in front of the fire to brown the top side.

  5. Once browned, the cakes are ready to serve.

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 + milktop 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

Oatmeal
Forms the main body of the cakes and gives them their hearty, grainy texture.
Butter or oil
Adds fat, which tenderizes the dough and helps the cakes brown.
Cold milk
Moistens the oatmeal so the particles bind into a workable dough.

The step that matters

Cook the cakes until slightly brown on the underside. Cooking over a hot surface sets the outside and drives browning. Removing them too early leaves them pale and doughy inside, while too long can scorch them before the centre is set.

“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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