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Oatmeal Drops
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
drop with teaspoon on buttered pan
Modern guidance to help you succeed with this vintage recipe
The combination of sour milk and soda creates a chemical leavening reaction that produces carbon dioxide, giving these cookies lift and tenderness. The high proportion of oatmeal and barley flour absorbs moisture from the sour milk and molasses, creating a chewy texture while the "part hard" butter (a mix of softened and cold butter) provides structure without making the cookies overly spread. The molasses contributes not only sweetness but also hygroscopic properties that keep the cookies moist during storage.
The dough can be made up to 2 days ahead, covered tightly, and refrigerated. Let it sit at room temperature for 15-20 minutes before scooping to make dropping easier. Baked cookies can be frozen in an airtight container for up to 3 months.
Store cookies in an airtight container at room temperature for up to 1 week. Place a piece of bread in the container to help maintain moisture and keep cookies soft. If cookies become too soft, crisp them in a 300°F oven for 5 minutes.
AI-generated tips from Chef Cecil's culinary database
The dough can be made up to 2 days ahead, covered tightly, and refrigerated. Let it sit at room temperature for 15-20 minutes before scooping to make dropping easier. Baked cookies can be frozen in an airtight container for up to 3 months.
Store cookies in an airtight container at room temperature for up to 1 week. Place a piece of bread in the container to help maintain moisture and keep cookies soft. If cookies become too soft, crisp them in a 300°F oven for 5 minutes.
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