Serious Eats: Recipes

Scotch Oat Crunchies

[Photograph: Romulo Yanes]

The rationing of flour that occurred during World War II was the inspiration for all sorts of unlikely oat-based recipes featured in Gourmet magazine in an article titled, "The King's Porridge." Recipes included an oaty haggis, oat macaroons, and these Scotch Oat Crunchies sandwich cookies that Gourmet's editors chose as their best cookie recipe from 1943 for The Gourmet Cookie Book. The oats lend a nice nuttiness to these sandwich cookies that can be filled with your choice of dried fruit, jam, or even mincemeat for real vintage dessert flavor.

Adapted from The Gourmet Cookie Book. Copyright © 2010. Published by Houghton Mifflin Harcourt. Available wherever books are sold. All Rights Reserved.

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