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Oatmeal Molasses Crisps

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. —Jori Schellenberger, Everett, Washington
  • Total Time
    Prep: 45 min. Bake: 10 min./batch
  • Makes
    about 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 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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Average Rating:
  • Katy's mom
    Dec 8, 2020

    This recipe is industrial-size. Even half a recipe will make a ton of cookies. And why so much sugar? It calls for at least twice as much as my go-to recipe for oatmeal cookies--in addition to molasses, which is also sweet. I think I will pass on this one.

  • Craig
    May 10, 2020

    No comment left

  • Binkyk
    Apr 27, 2020

    Been making this recipe for years. Great cookies. They spread as they bake but end up crispy and delicious

  • LBurkey
    Apr 25, 2020

    This cookie is very good, but it does spread while baking. I have 3 different sized cookie scoops, and I switched to my small scoop for these cookies so that I could get a dozen on my stone for each baking. It makes a lot of cookies and they are delicious.

  • Karen
    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.

  • barb21
    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

  • HM1968
    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!!

  • mikes1me
    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!

  • Moophey
    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!

  • carol
    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.