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Thursday, December 8, 2011

Oatmeal Cinnamon Crispies

I was given Oatmeal Cinnamon Crispies as a Christmas gift last year.  They were baked by MaeBell Bridges.  Her daughter, Lavirty, gave them to me and the recipe came from "The Earth Stirs Cookbook, a recipe book that she has had for many years.  I liked them so much that I baked them on Christmas Eve to take to my parent's house on Christmas morning.  I half the recipe since it makes 200 - 2 1/2 inch cookies.

                                                   Oatmeal Cinnamon Crispies

2 1/2 cups butter, softened
5 cups sugar
1/3 cup dark molasses
4 eggs
1 1/3 Tbsp. baking powder
1 tsp. baking soda
2 tsp. salt
1 Tbsp. ground cinnamon
1 Tbsp. vanilla extract
4 1/3 cups all-purpose flour
4 3/4 cups old fashioned rolled oats (not instant)
2 cups finely chopped pecans

Preheat oven to 375 degrees.  Grease two baking sheets.

In a large mixing bowl, cream the butter.  Add the sugar gradually, then the molasses, and beat until the mixture is light and fluffy.  Beat in the eggs, one at a time.  Shut off the mixer and add the baking powder and soda, salt, cinnamon, and vanilla to the batter.  Turn the beater back on and blend.  Add the flour and blend.  Last, add the oats and pecans and blend.

Drop by rounded tsp. onto the baking sheets.  Bake for 5 to 9 min. or until the cookies are medium brown and a bit crinkly looking.  It may be necessary to turn the cookie sheets around in the oven, so they will brown evenly.  Allow the cookies to set on the cookie sheets for about 3 min., then remove to a wire rack and let cool completely.  The cookies freeze well.

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