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Dessert

Oatmeal Crisps

A baked oat crisp made with sugar, rolled oats, butter, eggs, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oats and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,939 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Oatmeal Crisps

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

Mix and shape

  1. In a bowl, mix sugar, rolled oats, butter, eggs, and baking powder until well combined.

  2. Drop spoonfuls of the mixture onto a buttered baking sheet, leaving space between each.

Bake and serve

  1. Bake in the preheated oven until golden brown.

  2. Allow to cool slightly before removing from the pan.

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. Oats + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together2,939 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + oatstop 19% of all pairs
    Smell alikelow
    Cooked together3,548 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture and add structure as the crisps set.
Rolled oats
Provide the bulk and the chewy, toasty texture of the crisps.
Sugar
Adds sweetness and helps the crisps brown in the oven.
Butter
Adds fat and richness, and helps the crisps spread and crisp.
Baking powder
Releases gas that lifts the mixture slightly for a lighter bite.

The step that matters

Leaving space between spoonfuls. The dough spreads as it bakes, so crowded spoonfuls can merge and bake unevenly. Spacing them lets each crisp brown and set on its own.

“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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