Taste of Home
Oatmeal Molasses Crisps
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch
YIELD: about 15 dozen.
When I found this recipe in an Amish cookbook, I had to try it. It’s traditional in regions with Amish populations—Pennsylvania, Ohio and the Upper Midwest. Now it’s a staple for our family and the folks at our church fellowship, too. —Jori Schellenberger, Everett, Washington
Ingredients
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2-1/2 cups butter, softened
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5 cups sugar
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4 large eggs, room temperature
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1/3 cup dark molasses
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3 teaspoons vanilla extract
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4-1/3 cups all-purpose flour
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4 teaspoons baking powder
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3 teaspoons ground cinnamon
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2 teaspoons salt
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1 teaspoon baking soda
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4-3/4 cups old-fashioned oats
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2 cups finely chopped pecans
Directions
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1.
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. Beat in molasses and vanilla. In another bowl, whisk together flour, baking powder, cinnamon, salt and baking soda; gradually add to creamed mixture. Stir in oats and pecans.
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2.
Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 75 calories, 4g fat (2g saturated fat), 11mg cholesterol, 66mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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