Oatmeal Molasses Cookies - Black Molasses from Wholesome Sweeteners. Sugar cookies with molasses and spices Another old recipe

And also the last, eighth mono-lunch from the “Dried Fruits” series: oatmeal cookies + prune compote (USSR recipes).

I’ll quickly say about the compote, because I want to dwell on the cookies in more detail.

Prune compote
Prepared according to the recipe from the “Book of Tasty and Healthy Food.”

This book was not in our house. Neither my relatives nor neighbors had it, so I don’t sigh for it with nostalgia. What exactly was written in it, what recipes were offered, I found out much later.

That's how I cooked it, it turned out delicious :)

OAT COOKIES

To be honest, I have almost no childhood memories of him. It probably stood in the store, behind the saleswoman’s back, in a box - like other types of cookies - and was sold by weight (or already packaged in plastic bags). And was it oatmeal?..I remember that in any package there was always some broken pieces from the cookies, a lot of crumbs...

I remember much better now, when the stores had these cookies:

Often hard, sometimes bitter.

And here I’ll immediately say this: now, from my own experience, I know that oatmeal, millet and corn flour are not stored for a long time and quickly go rancid. Because of this, baked goods turn out bitter, so I try to use this flour quickly or buy it not in 1 kg quantities, but in smaller packages.

Composition of oatmeal cookies from Polet LLC:

As for the history of oatmeal cookies. It's strange to read articles saying that "this type of cookie was born in Scotland" or even in Australia. This reminds me of stories about gingerbread or Irish potatoes, which we already dealt with once (see, for example,).

Different types of oats have long grown in Eurasia and Africa, and are even still found in the wild. Researchers write that oats, the best-known species, originated in Mongolia or China and began to spread to other regions in the second millennium BC. So while it reached Scotland, in Rus' it could be used with all its might. However, it is known (there is documentary evidence) that already in the 8th century AD. Oatcakes were popular in the British Isles and it was the Scots who introduced the plant to North America.

In Australia There really is “our own oatmeal cookie,” but according to the most common version, it was invented only at the beginning of the 20th century. Its brief history can be read on Wikipedia (), but I advise you to look at information in other languages ​​if possible. The biscuits are called "Anzac", a name protected by Australian law.

Soviet recipes for oatmeal cookies.

In the official Soviet document “Recipes for Cookies, Biscuits and Waffles” (1969 edition) I did not find a single recipe that included oatmeal, oatmeal or oatmeal, although other types of cookies with molasses, honey and burnt butter are there.

This collection also contains a cookie recipe. "Nut", which includes cinnamon, invert syrup, margarine, milk, grade I flour and fried nut kernels: It is these Soviet cookies that some comrades remember as “oatmeal”.

“Nut” - with butter, honey and milk - was also there. Raisins, butter and roasted nuts were included in the cookies "Southern". Raisins, cinnamon and cornmeal were included in the cookies "Yantarnoe"(butter cookies with cracks). There were also “fruit and nut” cookies.

There were also cookies “With cinnamon”, “With raisins” and several types of cookies, which included cocoa powder, cocoa shells, coffee, candied fruits, corn flakes, poppy seeds, cheese, nuts, individual spices, as well as “dry perfume” (a mixture spices, see my article for more details). The composition of the "With Nuts" cookies included nut flour.

I can guess where the most famous “recipe for oatmeal cookies according to GOST” came from on the Internet: almost 10 years ago it was posted on the kuking.net forum, and from there, apparently, it went around the world. Link to page in topic:

And one more nuance: name "Oatmeal" Doesn't tell me anything at all. I don’t remember this exactly.

I contacted the esteemed Vallejo, but it turned out that he no longer remembers where this recipe came from. If I understood correctly, then these are his personal calculations made on the basis of an industrial recipe, for which all Internet users should be very grateful to him :) These figures can now be seen on the pages of many blogs and sites marked “found on the Internet” . I also bake my cookies with these proportions.

The only correction this time: instead of molasses, I took molasses (1/3 less than according to the recipe). I sometimes bake with jam too, it turns out great.

I told you how molasses differs from molasses when I talked about carrot cake (see).

Molasses is so dark. Both it and molasses are always heated before adding to the dough!

And by the way, about jam and molasses in the oatmeal cookie recipe. In Irina Chadeeva’s book there are the following lines:

I also don’t know where Irina got this recipe, but I read reviews that for some cooks “her” recipe does not resemble “the same cookies.” There are explanations for this, but here you need to understand in detail the term “baking according to GOST”, the proportions of ingredients, cooking technologies and take into account your own age, since, as I said above, some comrades mistook completely different cookies for oatmeal.

By the way, if I baked my oatmeal for 12-15 minutes at 210 C, then even with molasses I would get a hard stone. A lot of factors need to be taken into account, incl. humidity, oven operation, proportions, input and replacement of ingredients, etc.

Regarding raisins, molasses and jam/honey, then they appeared in such cookies for a reason, there are specific technological reasons for this (remember gingerbread recipes). Until now in literature, incl. professional, there are recipes for oatmeal cookies that contain honey, and in general modern ones, incl. There are many industrial versions of these cookies (there are also fruit jams).

Another old recipe:

V. Chikhacheva. Mistress. Cookbook. Berlin, 1923

Why were cereal cookies previously more popular among Soviet home cooks? than flour, I already hinted above: oatmeal quickly goes rancid, and it was difficult to find it in stores. In Rus', oatmeal (crushed grains of oats or barley, prepared for this purpose in a special way) was most often used; I cannot say anything about the rancidity of oatmeal.

Oatmeal was indeed rare. Oatmeal ("Hercules") was in almost every Soviet family, but their popularity probably came already in the 1970-80s. In the books of the same Kengis, whom I often remember, there are recipes for oatmeal cookies made with flakes. By the way, cornflake shortcakes and baked goods with nuts are also in the “Book of Tasty and Healthy Food,” but I didn’t find oatmeal cookies there either. True, in the “Healing Nutrition” section there is oatmeal soup.

Two recipes from the book R.Kengis and P.Markhel "Homemade cakes, pastries, cookies, gingerbreads, pies".

Oatmeal (flakes) in the USSR was considered a dietary product; it was not even always recommended for baby food.

Recipes from the book "Diet food in canteens. Collection of recipes and cooking technology"(M., 1971 Edition 3rd).

I didn’t cut off the recipe for cheese sticks, in case it comes in handy for someone :) Let me remind you that I have already talked about cheese cookies twice: see recipes and.

Modern technology for making oatmeal cookies

"Technological instructions for the production of flour confectionery products" (approved in 1992 to replace the instructions of 1968)

Proportions of oatmeal, the amount of warm (!) water required to swell the same flour; duration of baking, molasses/jam/jam - this is all important!

Even raisins also play a role. Even a teaspoon of jam! I checked :) I bake these cookies regularly because sometimes I buy 1 kg of oatmeal and need to use it quickly. How I cook

, focusing on professional recipes and technologies (I bake according to the recipe from kuking.net, sometimes replacing molasses with jam). 1. Chop raisins

(with a regular knife because it is easier to clean). I leave a few raisins intact. 2. I rub it

raisins, softened butter, cinnamon, sugar (including vanilla, which I use instead of vanillin) - until smooth, I don’t just mix, but grind well by hand and even beat lightly. I add molasses/molasses, heated to 40 C (by the way, if the jam is thick, it can also be heated).

Naturally, the dough can also be kneaded using household electrical appliances. 3. I warm it up

water and divide it into two parts, dissolving salt in one part. 4. I add

oatmeal into the cream mixture, slowly add water and salt, continuing to grind.

It may turn out that you don’t need all the water stated in the recipe, so you need to add it in parts! 5. Wheat

I sift the flour with soda and add it to the mixture in parts. I rub it well and gradually add a little more water if necessary. I knead the dough until smooth.

If I see that the dough is dry, I don’t add any more water: I roll out and cut out the cookies. If it’s a little wet, I lightly sprinkle it with wheat flour so that you can roll small balls with your hands. 6. Cookies

I place them on a baking sheet away from each other. I bake at 180-200 C until bronze-brown: as written in the instructions, about 10 to 13 minutes (the last time I baked it for 12 minutes). It is important not to overcook these cookies in the oven!

My batch of oatmeal cookies

Soviet recipes did not arise out of nowhere, the technology was also worked out, and all this was written down in the appropriate documentation.

And by the way: it is precisely those home cooks who say, “the taste, color, softness, etc. are not right,” who sometimes violate these very technologies. And then they themselves cannot understand what’s going on or they blame it all on those who somewhere once posted “not a GOST recipe at all.”

The term “baking/recipe according to GOST” is a topic for another discussion. In relation to specific recipes, I do not use this term; instead, in my magazine there are tags “USSR recipes”, “vintage in the kitchen” and “recipes from professionals” (the last two tags are also suitable for foreign recipes).

Oatmeal cookies and prune compote are prepared for

Molasses Cookies 75 g

melted butter (margarine), 100 g brown sugar, 1 yolk, 2 tbsp. spoons of molasses, 100 g of wheat flour, 1 teaspoon of baking soda, a pinch of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves.

Beat butter (margarine) with sugar until fluffy. Add the yolk and molasses little by little. Mix soda, salt, spices with flour and combine with the oil mixture. Cover and refrigerate. Roll the cooled mixture into balls with a diameter of 3 cm and place them on a greased sheet. Bake in an oven preheated to 180°C for 10 minutes and remove the cookies as soon as the dough is baked.

Treacle cakes with nuts and dried apricots 50 g

butter (margarine), 50 g granulated sugar, 50 g brown sugar, 1 egg, lightly beaten, 1/2 teaspoon baking soda, 2 tbsp. spoons of warm water, 3 tbsp. spoons of molasses, 25 g of chopped dried apricots, 25 g of a mixture of ground nut kernels, 100 g of wheat flour, a pinch of salt, a pinch of ground cloves.

Grind butter (margarine) with both types of sugar into a fluffy mass. Gradually add the egg. Dilute baking soda in water and combine with the mixture along with the rest of the ingredients. Spoon the mixture onto a greased sheet. Bake in an oven preheated to 180°C for 10 minutes.

Treacle cakes with nuts and dried apricots Buttermilk and Molasses Cookies

softened butter (margarine), 50 g brown sugar, 150 ml molasses, 150 ml buttermilk, 175 g wheat flour, 1/2 teaspoon baking soda.

Add molasses and buttermilk to butter (margarine) mashed with sugar until fluffy, adding flour and soda in portions. Spoon the mixture onto a greased sheet, spoonful at a time. Bake for 10 minutes in an oven preheated to 190°C.

Coffee cookies with molasses pork fat, 50 g brown sugar, 75 g molasses, 1/2 tsp vanilla essence, 200 g wheat flour, 1 tsp baking soda, pinch of salt, 1/2 tsp ground ginger, 1/2 tsp. spoons of ground cinnamon, 4 tbsp. spoons of cold black coffee.

Grind the pork fat with sugar into a fluffy mass and add molasses and vanilla essence. Combine the flour mixed with soda, salt and spices with the vanilla mixture, adding coffee in portions. Cover the dough and let it cool for several hours. Roll out the chilled dough into a layer 5 mm thick and cut out circles with a notch 5 cm in diameter. Place the cookies on a dry sheet. Bake in an oven preheated to 190°C until firm.

Treacle tarts with dates

Treacle cakes with nuts and dried apricots softened butter (margarine), 50 g granulated sugar, 50 g brown sugar, 1 egg, lightly beaten, 1/2 teaspoon baking soda, 2 tbsp. spoons of warm water, 3 tbsp. spoons of molasses, 25 g of crushed pitted dates, 100 g of wheat flour, a pinch of salt, a pinch of ground cloves.

Grind the butter (margarine) and all the sugar until a light, homogeneous mass is obtained and add the egg little by little. Dilute the soda with water and combine with the oil mixture along with the rest of the ingredients. Place the mixture in small portions onto a greased sheet. Bake in an oven preheated to 180°C for 10 minutes.

Gingerbread cookies with molasses

Treacle cakes with nuts and dried apricots softened butter (margarine), 50 g brown sugar, 150 ml molasses, 150 ml buttermilk, 175 g wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground ginger, 1 egg, beaten for glazing.

Add molasses and buttermilk to butter (margarine) mashed with sugar until fluffy, alternating with flour, soda and ground ginger. Spoon the dough into large portions onto a greased sheet and brush the top with beaten egg. Bake in an oven preheated to 190°C for 10 minutes.

Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film “Fatal Beauty” When there are major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? - Cindy Garner Camembert... is another man’s friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There’s a bakery on our street called “Bonjour, croissant!” Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom

Step-by-step recipe for soft molasses cookies with photo.

• National cuisine: home kitchen
• Type of dish: Baking and desserts
• Recipe difficulty: Not an easy recipe

• Preparation time: 16 minutes
• Cooking time: 40 minutes
• Number of servings: 12 servings
• Calorie Amount: 404 kilocalories

A simple recipe for homemade soft molasses cookies with photos and step-by-step description of preparation. Easy to prepare at home in 40 minutes. Contains only 404 kilocalories.

Ingredients for 12 servings

• Vegetable fat ¾ cup
• Cane sugar 1 cup
• White fine sugar ½ cup
• Chicken egg (large) 1 piece
• Molasses ½ cup
• Wheat flour 2.5 cups
• Salt ½ teaspoon
• Soda 2 teaspoons
• Ground cinnamon 1 teaspoon
• Grated ginger 1 teaspoon
• Black allspice 1 teaspoon
• Nutmeg 1 teaspoon

Step by step

1. Mix together shortening and cane sugar.
2. Stir in the egg and molasses and mix well.
3. Add dry ingredients and stir.
4. Cover and refrigerate until firm.
5. Preheat oven to 350°F (175°C).
6. Roll the dough into small balls and roll in white sugar.
7. Place on a lightly greased baking sheet.
8. Bake at 350°F (175°C) for 9-10 minutes.
9. Leave on pan for 1 minute until firm.
10. Note: The original recipe used 1 tsp. salt, most people didn't have any complaints about it, but some people thought it was too much. Therefore, take 1 tsp. salt or half - is at your discretion. Either way, you won't lose!