Oatmeal Molasses Crisps Recipe

5 1 1
Oatmeal Molasses Crisps Recipe
Oatmeal Molasses Crisps Recipe photo by Taste of Home
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Oatmeal Molasses Crisps Recipe

Read Reviews
5 1 1
Publisher Photo
In Amish and Mennonite homes, home cooking is guaranteed delicious. So when I found this recipe in an Amish cookbook, I knew I had to try it. It's become a favorite of our family as well as the folks at our church fellowship.
Recommended: 14 Cookie Mix Recipes
MAKES:
90 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
90 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 2-1/2 cups butter, softened
  • 5 cups sugar
  • 4 eggs
  • 1/3 cup dark molasses
  • 3 teaspoons vanilla extract
  • 4-1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 4-3/4 cups old-fashioned oats
  • 2 cups finely chopped pecans

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually add to the creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in oats and pecans.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are firm. Cool for 3 minutes before removing to wire racks. Yield: 15 dozen.
Originally published as Oatmeal Molasses Crisps in Best of Country Cookies 1999, p106

Nutritional Facts

2 each: 150 calories, 8g fat (3g saturated fat), 23mg cholesterol, 139mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 2-1/2 cups butter, softened
  • 5 cups sugar
  • 4 eggs
  • 1/3 cup dark molasses
  • 3 teaspoons vanilla extract
  • 4-1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 4-3/4 cups old-fashioned oats
  • 2 cups finely chopped pecans
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually add to the creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in oats and pecans.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are firm. Cool for 3 minutes before removing to wire racks. Yield: 15 dozen.
Originally published as Oatmeal Molasses Crisps in Best of Country Cookies 1999, p106

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jkguillory User ID: 5547061 74583
Reviewed Dec. 5, 2011

"My family fell in love with these cookies, the molasses is a great replacement for brown sugar and the hint of cinnamon is wonderful."

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