Oatmeal Molasses Crisps

Total Time:Prep: 45 min. Bake: 10 min./batch

Recipe by Jori Schellenberger

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 20, 2023

When I found this recipe in an Amish cookbook, I had to try it. It’s traditional in regions with Amish populations—Pennsylvania, Ohio and the Upper Midwest. Now it’s a staple for our family and the folks at our church fellowship, too. —Jori Schellenberger, Everett, Washington

TEST KITCHEN APPROVED

Oatmeal Molasses Crisps

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Yield:about 15 dozen
Prep:45 min
Cook:10 min
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Ingredients

  • 2-1/2 cups butter, softened
  • 5 cups sugar
  • 4 large eggs, room temperature
  • 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
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Directions

  1. 1
    Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 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. Stir in oats and pecans.
  2. 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.

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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