Poor man cookies

My family loves these big old-fashioned cinnamon oatmeal cookies. They’re crisp, yet still chewy in the center, and the cinnamon makes them a little different from typical oatmeal cookies.

Poor Man's cookies come from an old issue of Country Magazine. They are the BEST oatmeal cookies and are made without eggs, or butter.

These poor man's cookies are an old family recipe - spiced bar cookies with plump raisins and chopped walnuts.

These are a spiced bar cookie. They are good with a glaze on top or a little powdered sugar sprinkled on top.

Warning: Do not make this recipe unless you are prepared to exercise some self-control. These are highly addictive. Poor Man’s Toffee – what could be easier? What could please teenag…

This cookie recipe has been handed down generation to generation in my family. I can remember my grandmother baking these cookies for all of our family reunions, for Christmas dinner, for Easter dinner and any other time that she was asked to bring a dessert to an event. With just a handful of basic pantry ingredients, I imagine that the recipes comes from the Depression Era. Baking them takes me back to my younger years and the memories make me smile. Poor Man's Cookies 1 c. golden raisins…

These golden brown ranger cookies are crispy on the outside and cakelike on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them one of our favorite cookie recipes. You won't be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware

During the Great Depression in the 1930s, two producers by the names of Gene Carroll and Glenn Rowell introduced a

In the 1930s, producers of a popular radio program called Jake and Lena invited listeners to write in for this recipe. My mother changed the name from Jake and Lena Cookies to Poor Man's Cookies because they contained no eggs, milk or nuts. Despite the name, the cookies are rich in taste!

My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! —Karen Henson, St. Louis, Missouri