Oatmeal Drop Cookies: A Taste of WW2 Simplicity

Relive a slice of history with these simple yet delicious Oatmeal Drop Cookies from the World War II era. During times of rationing, creative cooks relied on pantry staples to whip up comforting treats.

These cookies are not only nostalgic but also a delightful way to enjoy the resourceful culinary spirit of the 1940s.

History

World War II brought about a spirit of ingenuity in kitchens worldwide. With sugar, butter, and other staples rationed, home cooks adapted by crafting recipes that made do with what was available.

Oatmeal became a popular choice for cookies, as it was filling and readily available. These cookies offered families a sweet treat during challenging times, embodying the resilience and creativity of the era.

Equipments

• Mixing bowls (I love this mixing bowl set) (large and medium)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set) or hand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper or non-stick baking mat
• Cooling rack

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter (or margarine, softened)
• 1/2 cup brown sugar
• 1/4 cup honey (or molasses for a richer flavor)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1/2 cup raisins or chopped nuts (optional, based on availability)

Instructions

1. Preheat the Oven

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Mix the Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk well to ensure the spices are evenly distributed.

3. Cream the Butter and Sugar

In a large mixing bowl (I love this mixing bowl set), cream together the softened butter and brown sugar until light and fluffy. Add the honey, egg, and vanilla extract, and beat until smooth.

4. Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies tender.

5. Add the Oats (and Extras)

Stir in the rolled oats. If desired, fold in raisins or chopped nuts for added texture and flavor.

6. Drop and Bake

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the tops are set.

7. Cool and Enjoy

Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack. Serve warm or store in an airtight container for up to a week.

Special Notes

• Substitute half the flour with whole wheat for a nuttier flavor and added nutrition.
• For a chewier texture, use quick oats instead of rolled oats.
• To replicate the WW2 era closely, consider using margarine instead of butter, as it was more commonly available during rationing.

Nutrition (Per Serving)

• Calories: 120
• Carbohydrates: 16g
• Protein: 2g
• Fat: 5g
• Fiber: 1g
• Sugar: 7g