These hearty oatmeal cookies are a delicious example of Depression-era baking, where flavor and texture were prioritized despite rationing. Made with a blend of lard and butter, stewed raisins, and warm spices, the dough is soft, sticky, and spooned directly onto the pan for baking. A hint of vanilla and optional nuts give them flexibility, while the use of sour milk and oatmeal adds a chewy richness. These cookies strike a perfect balance between rustic comfort and nostalgic sweetness.
Ingredients
- 1 cup lard
- 1 cup butter
- 4 cups oatmeal
- 2 cups stewed raisins
- 3 cups sugar
- 4 eggs (beaten)
- 10 tbsp water ( or sour milk)
- 2 tsp baking soda
- 4½ cups flour
- ⅛ tsp of salt
- 2 tsp cinnamon
- 1 tsp vanilla
Optional:
- nuts (chopped )
Instructions
Step 1: Soak & Combine Oats
- Mix lard, butter, and oatmeal together in a large bowl. Let stand for 15 minutes to soften.
Step 2: Prepare Wet Mixture
- Add stewed raisins, sugar, beaten eggs, and sour milk (or water). Mix thoroughly.
Step 3: Add Dry Ingredients
- In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually stir into wet ingredients.
Step 4: Add Flavoring
- Stir in vanilla and nuts, if using.
Step 5: Drop & Bake
- Drop dough by teaspoonfuls onto greased or lined baking pans.
- Bake at 350°F (175°C) for 12–15 minutes or until golden brown.
Tips
- Substitute sour milk with buttermilk or add 1 tsp vinegar to regular milk.
- Swap raisins for chopped dates or dried cranberries.
- Add a handful of chopped walnuts or pecans for crunch.
- For a spicier cookie, increase cinnamon or add nutmeg.
- Use margarine if butter or lard is unavailable.
Nutrition
Calories: 143kcalCarbohydrates: 33gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 14mgSodium: 96mgPotassium: 75mgFiber: 1gSugar: 15gVitamin A: 58IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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