Recipe: Rolled Oats Crackles Source: Nana’s handwritten recipes
I’m not sure what the bit at the top concerning King James is all about – perhaps it was a homework assignment that had to be started over (see how money is written twice?) and became recycled as recipe paper? Oh the questions I would ask Nana if I could…. I also giggle at the spelling of immediately – these were definitely the days before spell check!
This is a pretty simple and straightforward cookie recipe. The only ambiguity is the temperature of the oven, which, when glanced at quickly, seems to say “cook in a snot oven.” Now, I know I am unfamiliar with cookery in the early 20th century but even so I have a feeling that is not what she meant to write! After trial and error (and a few overcooked cookies) I discovered that a hot oven of about 425 will cook these nicely.
Rolled Oat Crackles
- 1 cup flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup rolled oats
- 1 cup coconut
- 1/2 cup fat (I used butter, of course!)
- 1/2 cup brown sugar
- 1/4 cup water
- 1 tsp. vanilla
Hmm…no raw eggs in this cookie dough…that means it’s safe to eat it uncooked right out of the bowl…..
Bake at 425 for about 8 minutes, or until delicately brown. Remove from pan emmediately…I mean…immediately.
I brought these to a friend’s house to share and they got good reviews from everyone. They are just a nice, simple cookie. I am not exactly sure why they are called “crackles” When I read the recipe I thought maybe they would have cracks on top like molasses cookies, but they don’t. Then I wondered if they might be really crunchy, but they aren’t (well, other than the ones I burnt when trying to figure out the oven temperature…). Are there any crackle experts out there? What is the difference between a crackle and a regular cookie?