Oat­meal Mo­lasses Crisps

Country Woman - - LET’S EAT - —JORI SCHELLENBERGER

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.