Betty Crocker itself was not created until 1921, the brand has spent decades chronicling and archiving historic American baking trends. In the definitive recipe collection Betty Crocker’s Cooky Book (originally published in 1963), the "Heritage" and "Best Cookies of the 20th Century" sections explicitly preserved the exact turn-of-the-century recipes that home bakers used during the 1900–1910 era. 1. The Oatmeal Drop Cookie (Era: 1900–1910) This was officially cataloged by Betty Crocker as the definitive cookie of the 1900s. Instead of the thick, sweet oatmeal cookies we eat today, this historic version is deeply spiced, earthy, and relies on dark molasses. It is perfect for chilly fall days. The Vibe: Chewy, deeply caramelized, and packed with warm autumn spices Ingredients: 1 cup softened butter, 1 ¼ cups brown sugar, ¾ cup white sugar, 2 large eggs, 2 tsp vanilla, 2 ¼ cups all-purpose flour, 1 tsp salt, 2 tsp baking soda, ½ tsp baking powder, 2 cups rolled oats, and 1 cup of raisins paired with cinnamon.The Bake: Scoop onto baking sheets and bake at 350°F (175°C) for about 7 minutes 2. The Cinnamon Jumble (Era: 1890–1900s) Popularized right at the turn of the century and featured prominently in vintage Betty Crocker retrospectives, the Cinnamon Jumble was a massive staple of early autumn harvests Exceptionally fluffy, cakey, and aromatic with a heavy dusting of cinnamon-sugar How to Make It: A simple creamed base of shortening/butter, white sugar, and egg is mixed with flour and a touch of cream of tartar for that vintage tang. The wet dough is dropped by rounded spoonfuls, heavily blanketed in a cinnamon-sugar mixture, and baked until the tops gently crinkle and crack