Oatmeal Molasses Crisps Recipe

By draingal

Ingredients

• 2-1/2 2-1/2 2-1/2 cups butter, softened
• 5 5 5 cups sugar
• 4 4 4 large eggs
• 1/3 1/3 1/3 cup dark molasses
• 3 3 3 teaspoons vanilla extract
• 4-1/3 4-1/3 4-1/3 cups all-purpose flour
• 4 4 4 teaspoons baking powder
• 3 3 3 teaspoons ground cinnamon
• 2 2 2 teaspoons salt
• 1 1 1 teaspoon baking soda
• 4-3/4 4-3/4 4-3/4 cups old-fashioned oats
• 2 2 2 cups finely chopped pecans

Preparation

Step 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.

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