Oatmeal-Cinnamon Crispies - cooking recipe

Ingredients

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

Preparation

Preheat
oven
to
375\u00b0.
Grease 2 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
eggs one at a time.
Shut off mixer and add baking powder, soda, salt, cinnamon and vanilla to the batter. Turn mixer back on and blend.\tAdd flour and blend.
Last, add the
oats
and nuts and blend.\tDrop by rounded teaspoonful on baking
sheet.
Bake for 5 to 9 minutes or until cookies are a medium
brown
and a bit crinkly looking.
It may be necessary to turn the cookie sheet around in the oven so they will brown evenly.
Allow
the
cookies to set on the sheets for about 3 minutes,\tthen
remove to a wire rack and let cool completely. These
freeze
very well.
Recipe can be halved easily.
Makes one hundred 2 1/2-inch cookies.