This super quick, super easy recipe comes from War Economy in Food, a recipe booklet published by the U.S. Food Administration during World War I. The macaroons use oats and corn syrup to reduce the amounts of wheat and sugar used. In addition to saving wheat and sugar, the recipe also saves on time and dishwashing – it only uses one bowl, and only takes about 20-25 minutes from start to finish!
- 1 tbsp fat (I used shortening)
- 3/8 cup (6 tbsp) corn syrup
- 2 tbsp sugar
- 1 egg
- 1 1/2 cups oatmeal
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 1/2 tbsp flour
- 2 tsp almond extract
- Melt the fat, let it cool slightly, then combine with the corn syrup and sugar.
- Add the beaten egg, then stir in all the other ingredients.
- Use a teaspoon or a tablespoon to drop dough onto a baking sheet. The original recipe says to use a teaspoon, but I thought these were much too small (they definitely didn’t come out to 2 inches in diameter!) so I used a tablespoon for most of mine instead.
- Bake at 350 degrees for about 12-15 minutes, until the cookies start to brown.
These have a really nice balance between crunchiness and chewiness. The almond extract was a little strong (which I liked), but the amount could easily be decreased if you prefer less. So far, I think this is one of the best ration recipes I’ve tried; it really doesn’t feel like you’re missing out on any of the substituted ingredients. All of the cookies disappeared before the end of the day, a pretty sure sign of a successful recipe. Luckily, it doesn’t take very long to whip up another batch!
United States Food Administration. (1918). War economy in food with suggestions and recipes for substitutions in the planning of meals. Washington: Government Printing Office. https://archive.org/details/wareconomyinfood00unit/page/28/mode/2up?ref=ol&view=theater