This recipe is called Poor Man's Cookies, but I always feel rich eating them!

Poor Man's Cookies are a delightful treat that harken back to the days of the Great Depression, when resourcefulness in the kitchen was a necessity. These cookies are made without eggs, milk, or nuts, making them not only economical but also suitable for those with certain dietary restrictions. The simplicity of the ingredients allows the flavors to shine, and the result is a chewy, sweet cookie that pairs perfectly with a cup of tea or coffee. This recipe is a testament to the creativity and resilience of cooks from a bygone era, and it's a wonderful way to enjoy a piece of culinary history.

Poor Man's Cookies are versatile and can be enjoyed on their own or paired with a variety of sides. For a cozy afternoon snack, serve them with a warm cup of tea or coffee. If you're looking to make them part of a larger dessert spread, consider pairing them with fresh fruit or a scoop of vanilla ice cream. They also make a great addition to a brunch table, alongside other baked goods like scones or muffins.

Servings: 24 cookies

1 cup brown sugar, packed
½ cup shortening
½ cup hot water
1 teaspoon vanilla extract
2 cups rolled oats
1½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon (optional)

Preheat oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.

In a mixing bowl, cream together the brown sugar and shortening until smooth.

Add the hot water and vanilla extract, stirring until combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

Fold in the rolled oats and any optional ingredients.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until golden brown around the edges.

Let cool on the baking sheet for a few minutes before transferring to a wire rack.

For a crunchier texture, try baking the cookies a few extra minutes until they turn golden brown. If you prefer a softer cookie, add an extra tablespoon of hot water to keep them moist. You can experiment with flavors by substituting half of the brown sugar with molasses or maple syrup for a richer taste. Adding a pinch of nutmeg or ginger can enhance the spice profile. If you want a little extra sweetness or texture, mix in shredded coconut or chocolate chips instead of raisins. For a healthier twist, replace part of the flour with whole wheat flour, though this may make the cookies denser. These cookies also freeze well—store them in an airtight container for a quick, budget-friendly snack whenever needed!