About a month ago, I found this recipe in a vintage cookbook. It’s a delicious oatmeal cookie that contains no eggs! Great for when you run out or when dealing with an egg allergy. The whole family loves them. My brother even told his co-workers about them. Now, that’s high praise.
I did some tweaks, of course, substituting butter for lard. Talk about vintage! They are fairly sweet, so I reduced the amount of sugar, too. You choose how you like them best. Feel free to stir in chocolate chips and dried fruit if you so desire. They’re good either way.
Farm-Style Oatmeal Cookies
1 1/2 to 2 cups packed brown sugar
1 cup butter
1/2 cup buttermilk
1 teaspoon vanilla
3 1/2 cups quick cooking oats
1/2 cup old-fashioned oats
1 3/4 cups unbleached flour
1 teaspoon baking soda
3/4 teaspoon salt
Optional stir-ins, up to 2 cups: chocolate chips, dried cranberries or raisins, chopped nutsHeat oven to 375°. In large mixing bowl combine sugar, butter, buttermilk, and vanilla. Stir in remaining ingredients. With wet hands, shape dough into 2-inch balls. Dough will be sticky. Place about 3 inches apart on ungreased baking sheet. Flatten each cookie with the bottom of a glass dipped in water. Bake until set and lightly browned, about 10 minutes. Remove to cookie sheet and cool. Makes about 2 dozen.
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Suggestions on mix ins? I’m partial to chocolate anything but is there a mixin the FishKiddos favor?
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Jessica Reply:
August 31st, 2010 at 10:54 am
Chocolate and cranberry, but they were really good plain, too.
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I have made this recipe several times over the past month – including to take for a family reunion. I over heard one comment of an older relative that these cookies tasted like something her mom used to make!
These are a family favorite now. The kids and I love them with the raisins and my husband loves them with chocolate chips!
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These are really good. I made them with sucanat and wheat flour and some with spelt flour. I love the picture of them they look like comfort food.
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These look awesome! I’m hoping to bake a batch later today. Cranberries and chocolate sound great!
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These are pretty much our family’s favorite cookies now. I haven’t made them with any mix-ins, but in the past two months, I’ve probably made them plain at least 6 times.
) I use Sucanat and freshly ground whole wheat flour, and all old-fashioned oats (only because I never have quick-cooking on hand). They are delicious!
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Jessica Reply:
February 24th, 2011 at 8:51 pm
Yeah! Thanks for letting me know!
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what if you don’t have buttermilk?
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Jessica Reply:
July 1st, 2011 at 9:26 am
@carrie, well, you could try the typical buttermilk substitute which is to add lemon juice or white vinegar to milk and let it thicken a bit. But, I would be tempted to try yogurt, thinned with milk. Just a couple ideas – I’ve never tried either. I usually have a big thing of buttermilk in the fridge.
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I made these with dried cranberries and pecans. My family loved them! Most went into the freezer but the ones I left on the counter disappeared immediately!
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Jessica Reply:
August 17th, 2011 at 11:01 am
@Martha in Georgia, Yeah! So glad you liked them. My last batch tastes almost like a praline. Not sure how, but I like it.
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I made these tonight with raisins…. OH. MY. GASP! Really so simple and easy to make…. an instant classic! these definitiely make it into the recipe box!
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what if i don’t have the old fashioned oats? can i just use quick oats?
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Jessica Reply:
October 22nd, 2011 at 10:26 pm
@maggie, yes, that is fine.
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