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:
180 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch
MAKES:
180 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch

Ingredients

  • 2-1/2 cups butter, softened
  • 5 cups sugar
  • 4 large 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

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one 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. If necessary, transfer to a larger bowl; stir in oats and pecans.
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. Yield: about 15 dozen.
Originally published as Oatmeal Molasses Crisps in Best of Country Cookies 1999, p106

Nutritional Facts

1 cookie: 75 calories, 4g fat (2g saturated fat), 11mg cholesterol, 66mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 2-1/2 cups butter, softened
  • 5 cups sugar
  • 4 large 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. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one 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. If necessary, transfer to a larger bowl; stir in oats and pecans.
  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. Yield: about 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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