Oatmeal Cookie Recipe

Make this delicious Oatmeal Cookie Recipe from scratch.
Edited By Melinda Keefe and Kari Cornell
September 2013
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Enjoy more than 400 blue-ribbon recipes in “The Best of The Farmer’s Wife Cookbook.”
Photo Courtesy Voyageur Press

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Long before the Internet and high-speed travel connected us all, The Farmer’s Wife magazine gave hard-working rural women a place to find — and share — advice about everything from raising chickens to running a farm kitchen. The Best of the Farmer’s Wife Cookbook (Voyageur Press, 2010) brings together 400 easy-to-follow recipes and variations along with dozens of menus that originated in farm kitchens nationwide and appeared on the pages of the magazine between 1893 and 1939. The following excerpt for these delicious oatmeal cookie recipe is excerpted from “Baking.”

You can purchase this book from the Capper’s Farmer store: The Best of the Farmer’s Wife Cookbook.

More from The Best of the Farmer’s Wife Cookbook:

That old stand-by, with variations.

Oatmeal Cookies Recipes

1 cup butter or lard (1/2 pound)
2 cups brown sugar
2 eggs
1 cup buttermilk
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons mixed spice (taken from a mixture made from 4 tbsp. cinnamon, 2 tbsp. nutmeg, and 2 tbsp. ground allspice or cloves)
2 cups rolled oats
2 cups raisins

Cream butter or lard with sugar. Beat eggs and mix with buttermilk. Mix flour well with baking soda, salt, and spices, and then with the rolled oats and raisins. Add liquid and dry ingredients alternately to the creamed fat and sugar. Drop on greased pans and bake about 15 minutes in moderate oven (375ºF). This makes 4 dozen large cookies. Divide in half for smaller amount.


Use 3 cups whole wheat flour instead of white flour.

Use a scant cup of sweet milk instead of buttermilk; decrease baking soda to 1/2 teaspoon; add 2 teaspoons baking powder.

Grind rolled oats and raisins to get a finer texture.

Substitute bran for oats for a bran drop cookie. [Editor’s note: Oat bran flour can be purchased at health and kitchen specialty stores, and some supermarkets.]

Add 1 cup chopped nuts.

Reprinted with permission from The Best of The Farmer’s Wife Cookbook edited by Melinda Keefe and Kari Cornell and published by Voyageur Press, 2010. Buy this book from our store: The Best of The Farmer’s Wife Cookbook

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