Wednesday, November 14, 2012

Oatmeal Molasses Crisps

I was looking to try something new but not something completely out in left field, so I turned to my cookie bible : Best of Country Cookies, and this recipe called my name.  These little cookies are chewy and crispy at the same time, and flavored with cinnamon; nice for a crisp autumn day.

Oatmeal Molasses Crisps
I halved the recipe and still had lots of cookies to share! Here is what I used:
1 1/4 cups butter or margarine, softened
2 1/2 cups sugar
2 eggs
2 1/2 Tbsp molasses
1 1/2 tsp vanilla
2 cups + 2 1/2 Tbsp flour
2 tsp baking powder
1 1/2 tsp cinnamon (they would be great with a little ginger and nutmeg too!)
1 tsp salt
1/2 tsp baking soda
2 1/4 cup old fashioned oats + 2 Tbsp
1 cup finely chopped pecans (optional)

In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in molasses and vanilla.  Combine the flour, baking powder, cinnamon, salt and baking soda; gradually add to the creamed mixture. Stir in oats and pecans.  Drop by Tablespoonfuls (small scoop) 2 inches apart onto a parchment paper lined baking sheet.  They will spread a lot and be very thin. Bake at 375 F for 8-10 minutes or until edges are firm.  Cool for 3 minutes before transferring to a wire rack.  Yield: about 8 doz.

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