Oatmeal Cinnamon Crispies

Oatmeal Cinnamon Crispies
This is a wonderful recipe that comes from an Amish settlement in New York. One word for these: YUM! These cookies do freeze well in case you want to make a batch ahead of time.
  • 2½ cups butter, softened
  • 5 cups granulated sugar
  • ⅓ cup dark molasses
  • 4 eggs
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 4⅓ cups flour
  • 4⅓ cups old fashioned oats
  • 2 cups finely chopped pecans
  1. Heat oven 375 degrees F. Grease 2 cookie sheets.Cream first 3 ingredients. Beat in eggs one at a time. Add baking powder, baking soda, salt, cinnamon and vanilla extract. Beat until well blended. Add flour and blend. Add oats and nuts and blend. Drop by rounded spoonfuls onto prepared cookie sheets. Bake for 5 to 9 minutes. It may be necessary to turn sheets around so they brown evenly. Let cool on sheets for about 3 minutes. Remove to wire rack till cool. Cookies will look medium brown and crinkly.



One Comment

  1. Joyce

    Duncan Hines used to have a cookie that was Oatmeal years ago, not on market long, expensive to buy. That being said, my 2-3rd grade son and I decided to create a cookie similar.
    Your recipe is similar but we don’t use molasses or nuts and we use alot of siagon cinnamon (1/8 cup/2TB). Temp in baking, you have to stand right there…too long gets hard, a minute too short, and it is gummy…an oatmeal thing I think.

    My son is now 36 years old. And I still make these cookies.


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