Oatmeal Cookies
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Oatmeal Cookies' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. XXX, Gingerbreads, Cookies, and Wafers). Measures and oven temperatures modernized. Conversion: the original's 2 cups flour (250 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup). Traps pass: the original's regular oatmeal is specified as certified gluten-free oats, per the rule base — regular oats are not filed. Distinct from Scottish Fancies below, which carry no flour at all.
A rolled cookie built on fine oatmeal and flour, with cream and milk in the dough. Plain, sturdy, and only lightly sweet — the kind of cookie that was made for a lunch box. The oatmeal is specified certified gluten-free, as the traps pass requires.
Why this complexity: Rolled and cut dough.
Ingredients
- 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), plus more for the board, for the original 2 cups flour (250 g, USDA basis 125 g/cup)
- 1/2 cup fine oatmeal (certified gluten-free oats, ground fine)
- 1 large egg
- 1/4 cup sugar
- 1/4 cup thin cream
- 1/4 cup milk
- 2 teaspoons gluten-free baking powder
- 1 teaspoon salt
Method
- Heat the oven to 350°F (a moderate oven).
- Beat the egg until light; add the sugar, cream, and milk.
- Add the oatmeal, then the blend, baking powder, and salt, mixed and sifted. Stir to a dough.
- Rest the dough 15 minutes, then toss on a board dusted with blend, roll about 1/4 inch thick, and cut in shapes.
- Make 10 to 12 minutes, until lightly browned.
The verdict so far
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Testimony
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