Farm-Style Oatmeal Cookies

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Farmstyle Oatmeal Cookies

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.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. AllieZirkle says

    Suggestions on mix ins? I’m partial to chocolate anything but is there a mixin the FishKiddos favor?

    • Jessica says

      Chocolate and cranberry, but they were really good plain, too.

  2. Thea says

    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!

  3. Rebekah says

    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.

  4. Carla says

    These look awesome! I’m hoping to bake a batch later today. Cranberries and chocolate sound great!

  5. 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. :o) 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!

    • Jessica says

      Yeah! Thanks for letting me know!

  6. carrie says

    what if you don’t have buttermilk?

    • Jessica says

      @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.

      • Britney says

        Just wanted to say I made these today using milk + vinegar and it worked out fine!

  7. Martha in Georgia says

    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!

    • Jessica says

      @Martha in Georgia, Yeah! So glad you liked them. My last batch tastes almost like a praline. Not sure how, but I like it.

  8. BethAnn says

    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!

  9. maggie says

    what if i don’t have the old fashioned oats? can i just use quick oats?

  10. Lisa says

    Would it be a problem to use the lard instead of butter? Butter is kind of expensive around here and I try to make it go as far as I can! We had a hog butchered, so I’ve got plenty of rendered lard!

    • Jessica says

      Do you normally use lard in baking? If so, then I’d give it a go. I’ve never baked with it.

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