I’ve officially decided to call myself a Cookie Cook. I didn’t know there were such things as cookie cooks until I read about one in The Lost Princess of Oz by L. Frank Baum. Scottish Fancies are my fifth cookie recipe from the Culinary Arts Institute, Encyclopedic Cookbook so I decided I am officially a Cookie Cook!
Of course, unlike Cayke the Cookie Cook, I don’t have a magical diamond studded dish pan. But at least I’ve managed to make some good tasting cookies, Scottish Fancies included!
On top of that, Scottish Fancies are gluten free with only a few simple ingredients. Unfortunately they are too chewy and crunchy for my husband to eat, but they do taste good. They taste like a sweet granola bar. I had some issues with the original recipe but you will see how I resolved them.
Yield – about 36 cookies
3 eggs beaten
1 1/2 cups sugar
3/4 teaspoon salt
3 tablespoons butter, melted
1 tablespoon vanilla extract
3 cups rolled oats
Preparation and Baking
1) Turn the oven on to 325 degrees.
2) Beat three eggs.
3) Add sugar gradually and mix well every time you add sugar.
4) After all the sugar is mixed in, add the melted butter, mix well.
5) Then add the salt, mix well. 3/4 is kind of a weird measurement so I just use a 1/4 teaspoon measuring spoon and use it three times.
6) Add the vanilla extract mix well.
7) Finally, add the oats.
8) Line a baking sheet with parchment paper.
Okay, here is where I had the issue. Scottish Fancies are supposed to be drop cookies so they should be sort of teaspoon shaped cookies when you put them on the pan.
The thing is when I baked them this way, this is how they tasted:
First bite – great, like a thin crispy wafer.
Second bite – good, more oats more chewy.
Third bite – not so good, just a mouthful of chewy oats
To fix this problem, instead of making them drop cookies, I “dropped” them on the baking sheet, then I took my spoon and flattened them out, so they baked flat – a very great improvement! I recommend you use this method.
9) Bake in oven for 18-20 minutes.