Oatmeal Cookies Lab499 recipes

Oatmeal Cookies Lab · Calculator

Design your own oatmeal cookies

The sliders start at the typical batch: the median of 499 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.

Flour

190 g, about 1 1/2 cups, makes one typical batch.

Start from a recipe

Grams per 100 g of flour

  1. 165 g · 86%

    In the middle: 48% of recipes use more, 51% fewer.

    Oats absorb moisture and give chew; recipes with more oats than flour are hearty and thick, fewer make a cookie closer to chocolate chip.

  2. 175 g · 91%about 3/4 cup

    In the middle: 45% of recipes use more, 54% less.

    Butter controls spread and richness; melted butter gives a chewier, flatter cookie than creamed.

  3. 260 g · 136%about 1 1/3 cups

    In the middle: 49% of recipes use more, 50% less.

    Oatmeal cookies lean on brown sugar, whose molasses keeps them moist and chewy.

  4. 75 g · 40%about 1 1/2 large eggs

    In the middle: 42% of recipes use more, 41% less.

    Egg holds the oats together; an extra yolk makes a chewier cookie.

  5. 6 g · 2.9%

    In the middle: 48% of recipes use more, 49% less.

    Mostly baking soda, which spreads and browns the dough.

  6. 2.5 g · 1.4%

    In the middle: 47% of recipes use more, 47% less.

    Salt sharpens the oat and brown-sugar flavor.

Your oatmeal cookies

Your oatmeal cookies in grams, with approximate volumes
IngredientGrams
Flour190 gabout 1 1/2 cups
Oats165 g
Fatbutter, oil and shortening175 gabout 3/4 cup
Sugarwhite sugar, brown sugar, honey and syrups260 gabout 1 1/3 cups
Eggwhole eggs, yolks and whites75 gabout 1 1/2 large eggs
Leaveningbaking soda and baking powder6 g
Salt2.5 g
Total874 g

874 g in all from 190 g of flour, counting only the groups above.

Closest real recipe: Peanut Butter Oatmeal Cookies Recipes (feelgoodfoodie.net).

BakeThe median of 444 recipes is 350°F (175°C), most for 10 to 14 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.

The 3 real recipes nearest your numbers

Measured on oats, fat, sugar, egg, leavening and salt at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

  1. 1

    Peanut Butter Oatmeal Cookies Recipes · feelgoodfoodie.net

    oats 80% · fat 91% · sugar 128% · egg 40% · leavening 2.4% · salt 1.2%

  2. 2

    Toffee Oatmeal Chocolate Chip Cookies · houseofnasheats.com

    oats 97% · fat 92% · sugar 134% · egg 41% · leavening 3.4% · salt 1.2%

  3. 3

    Banana Oatmeal Cookies · 12tomatoes.com

    oats 96% · fat 91% · sugar 128% · egg 40% · leavening 2.4% · salt 1.2%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 499 recipes for each group separately, so no single recipe is exactly the starting batch. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, a large egg 50 g.