Oatmeal Molasses Crisps

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.

Ingreadient:

• 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

Directions :

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. 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.