Recipes for the classics like peanut butter cookies and oatmeal cookies to special treats like Danish Love Krandse are all included in The Farmer’s Wife Cookie Cookbook (Voyageur Press, 2009). These cookie recipes invite readers everywhere to recreate the fragrant kitchens and delectable tastes of farm days gone by. In this excerpt from “Drop Cookies,” make these classic Oatmeal Spice Cookies.
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More Cookie Recipes from The Farmer's Wife Cookie Cookbook
Oatmeal Spice Cookies Recipe
1 cup unsalted butter, softened
2 cup brown sugar
1 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons mixed spice (taken from a mixture made from 4 tbsp. cinnamon, 2 tbsp. nutmeg, 2 tbsp. ground allspice or cloves)
2 cups rolled oats
2 cups raisins
Cream butter and sugar. Beat eggs and mix with buttermilk. Sift flour with baking soda, salt, and spices, and then mix with the rolled oats and raisins. Add liquid and dry ingredients alternately to the creamed mixture. Drop on buttered baking sheets and bake at 375 F for about 15 minutes.
Use 3 cups whole-wheat flour instead of white flour.
Use a scant cup of sweet milk instead of buttermilk; substitute 1/2 teaspoon baking powder for baking soda.
Grind rolled oats and raisins in the blender to get a fine texture.
Substitute bran for oats to create a bran drop cookie. Note: Oat bran flour can be purchased at health and kitchen specialty stores, and some supermarkets.
Pumpkin Drop Cookies: Add 1 cup pumpkin puree, 1/2 cup shredded unsweetened coconut, and 1/2 cup walnuts. Substitute 3/4 cup regular milk for buttermilk, and 1 teaspoon baking powder for baking soda.
Coconut Oatmeal Cookies: Add 1 cup shredded unsweetened coconut.
Reprinted with permission from The Farmer’s Wife Cookie Cookbook edited by Lela Nargi and published by Voyageur Press, 2009. Buy this book from our store: The Farmer’s Wife Cookie Cookbook.