Why it works: Flour and butter 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 ↓
Oatmeal Cookies
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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 350°F (175°C).
Make the dough
In a large bowl, cream together the butter and brown sugar until smooth.
Beat in the egg and water until well combined.
In another bowl, mix the oatmeal, flour, and baking soda.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Bake
Drop spoonfuls of dough onto a baking sheet.
Bake for 10-12 minutes or until golden brown.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Flour and butter 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, spreadable texture to the dough.
- Brown sugar
- Adds sweetness and moisture, and helps the cookies brown and stay soft.
- Egg
- Binds the dough together and adds structure as the cookies set in the oven.
- All-purpose flour
- Provides structure so the dough holds its shape while baking.
- Oatmeal
- Gives the cookies their chewy texture and hearty, nutty body.
- Baking soda
- Reacts with the sugars and browns the cookies while helping them rise.
The step that matters
Baking time. Cookies continue to firm up as they cool, so removing them once golden brown at the edges keeps them from over-drying and becoming hard.
“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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