Oatmeal Cookies
Rolled and cut cookies made with fine oatmeal.
Ingredients
- 1 egg
- ¼ cup sugar
- ¼ cup thin cream
- ¼ cup milk
- ½ cup fine oatmeal
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Steps
Step 1. Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted.
Step 2. Toss on a floured board, roll, cut in shape, and bake in a moderate oven.
Where this recipe comes from
The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Little, Brown, and Company, 1910. License: Public domain. No one owns a copyright in it, so it's free to use. The wording is the original, with typos fixed, a few steps split, and references to recipes that aren't shown here left out. View the original (opens in a new tab)
These recipes were written in 1910, when ovens had no dials. A slow oven is roughly 250 to 325°F (120 to 165°C), a moderate oven roughly 350 to 375°F (175 to 190°C), and a hot oven roughly 400 to 450°F (200 to 230°C). Old advice on eggs and meat can differ from today's food-safety guidance, so cook until done.