Oatmeal Molasses Crisps
Total TimePrep: 45 min. Bake: 10 min./batch
Makesabout 15 dozen
- 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
- 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.
Nutrition Facts1 cookie: 75 calories, 4g fat (2g saturated fat), 11mg cholesterol, 66mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Nov 23, 2019
I cut this recipe down so that I used only 1/4 of the ingredients. I also added 1/2 cup Bits O' Brickle pieces. It still made 4 dozen cookies. I am sure my calculations are correct, but they seemed quite runny, and ran into each other on the baking sheet. 8 minutes was plenty of time to bake them. Despite these concerns, the flavor was great, and my grandchildren loved them.
Oct 3, 2019
Big hit with family and church group.. We don't add the pecans because of nut allergies, but they are not missed. Everyone absolutely raves about them. We definetly make these for Christmas as Gifts. I love that they remain so chewy . Even after days in the cookie jar. Love Them
Sep 13, 2019
I, too, halved this recipe. I was worried because the 'batter' was so thick the mixer couldn't mix it without getting gummed up in the beaters. I ended up having to mix it with my hands, especially when I added the oats. However, they baked up well and taste great! Im not sure if I did something wrong when mixing the ingredients but the end result was tasty!!
Mar 23, 2019
These turned out so good! As others noted, I halved the recipe and it still made 56 big cookies. For personal preference I substituted a bag of milk chocolate chips for the pecans. Big hit in my house!
Mar 19, 2019
These are absolutely delicious! The recipe makes a LOT. Use real butter for best results. Whenever I make these, I have to take some for some ladies that I work with because they talk about how awesome these cookies are all the time. They truly are delicious...chewy and crispy at the same time with the delicious hint of molasses and toasty pecans. Mmmmm Mmmmm!
Feb 24, 2019
I also make half a recipe because there are just 2 of us. They were awesome as is, then I tried add-ins. I use the full 3 teaspoons of cinnamon for half of the recipe because we like it. So far I've tried chocolate chips, butterscotch chips, and raisins. Today I added 1 c of coconut and made half with chocolate chips and half with raisins. I'm expecting them to be delicious! Next batch will be craisins and white chips.
Feb 5, 2019
These are so delicious. This makes a lot of cookies so I halved it. I baked 4 dozen and froze the rest in logs so I can slice and bake right out of the freezer. I did make a few changes since my kids wanted chocolate chip cookies--omitted the cinnamo and added 2 cups chocolate chips. Super quick to make.
Nov 3, 2018
I have not made these, hence no star rating. I don’t bake often and am just wondering if these would still be delicious if I quartered this recipe? 180 cookies sounds overwhelming! Any help from bakers would be greatly appreciated!
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.