Oatmeal Molasses Crisps

In Amish and Mennonite homes, home cooking is guaranteed to be delicious. So when I found this recipe in an Amish cookbook, I had to try it.

PREP: 45 MIN. • BAKE: 10 MIN./BATCH MAKES: ABOUT 15 DOZEN

21/2 cups butter, softened

5 cups sugar

4 large eggs

1/₃ cup dark molasses

3 tsp. vanilla extract

41/₃ cups all-purpose flour

4 tsp. baking powder

3 tsp. ground cinnamon

2 tsp. salt

1 tsp. baking soda

4³/4 cups old-fashioned oats 2 cups finely chopped pecans

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.

2. Drop dough onto greased baking sheets by tablespoonfuls 2 in. apart. Bake until edges are firm, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool.

PER COOKIE 75 cal., 4g fat (2g sat. fat), 11mg chol., 66mg sod., 10g carb. (6g sugars, 0 fiber), 1g pro.