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