Poor Man’s cookies come from an old issue of Country Magazine. They are the BEST oatmeal cookies and are made without eggs, butter, milk or nuts! Crispy on the outside, soft in the center, and a hint of toasted coconut flavor, although they do not contain coconut. Maybe it’s the brown sugar that makes them so rich in flavor?
You might also like our iced oatmeal cookie recipe (which is a spin off of our Poor Man’s cookies recipe) or our crispy coconut cookies with chocolate drizzle!
Watch out step by step video!
Poor Man’s Cookies
Back in the 90’s my mom had a subscription to Country Magazine. Each issue had recipe cards that you could cut out and save. This recipe was one of many that my mom clipped and kept in her recipe collection. Poor Man’s cookies. Not only are they delicious with a glass of milk, they also make THE BEST ice cream sandwiches! We use them for our copycat It’s It ice cream sandwiches.
They are called “Poor Man’s Cookies” because there aren’t any eggs, butter, milk, or nuts in them. Just plain, basic ingredients and somehow they end up being the richest, melt in your mouth, oatmeal cookie. They are made with shortening instead of butter. I know there are many who aren’t fans of shortening. I have not tried making these with butter, but I’d imagine that you could substitute butter. The texture will be different so you’ll have to let me know how they turn out!
Poor Man’s Cookies Ingredients
Yield: 2 dozen cookies
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoons salt
- 2 cups rolled oats
Directions
In a large bowl, cream shortening and sugars until light and fluffy. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in oats.
Use a medium cookie scoop and scoop 12 at a time on a baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Allow to stand 2 minutes before removing to a wire rack to cool.
Poor Man’s Cookie Printable Recipe
POOR MAN'S COOKIES
Poor Man's cookies come from an old issue of Country Magazine. They are the BEST oatmeal cookies and are made without eggs, butter, milk or nuts! Crispy on the outside, soft in the center, and a hint of toasted coconut flavor, although they do not contain coconut.
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Servings: 24 cookies
Calories: 125kcal
Ingredients
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoons salt
- 2 cups rolled oats
Instructions
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in oats.
- Use a medium cookie scoop and scoop 12 at a time on a baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Allow to stand 2 minutes before removing to a wire rack to cool.
Notes
These cookies are perfect for making ice cream sandwiches!
Nutrition
Calories: 125kcal
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
I just made these. I have seen them called 1930’s Poor Mans Cookie. I like trying old recipes to feel connected with history. I thought they were very good. You are right, they are crispy outside. I took some to my mother and she liked them.
So glad to hear!
Hi Brandy do you think we could substitute the shortening for butter? If not for now all I have one the Crisco brand so hopefully it will turn out ok🙏🏻
You can use butter!
On your original post it says 1C of shortening and this one says 3/4C which one is good? Also it says grease the sheet but in the video I see parchemin paper. Does it make a difference in the cooking because it says to cook for 10-12 and not even at 10min I almost burnt the cookies that were SUPER flat even if I didn’t flatten them. You can see the picture on Pinterest. I am. It sure where I went wrong.
Hi Chantal! You can grease the cookie sheet or use parchment paper which prevents sticking. Are your cookie sheets dark or light? I always bake with light metal, which cooks more evenly so the bottoms of the cookies don’t brown too much. 3/4 cup of shortening is what I use. Hope that helps!