Oatmeal-Cinnamon Crispies

• 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

1. Preheat
2. oven
3. to
4. 375u0b0.
5. Grease 2 baking sheets.
6. In a large mixing bowl, cream the butter.
7. Add the sugar gradually, then
8. the molasses
9. and
10. beat
11. until the mixture is light and fluffy.
12. Beat in
13. eggs one at a time.
14. Shut off mixer and add baking powder, soda, salt, cinnamon and vanilla to the batter. Turn mixer back on and blend.tdd flour and blend.
15. Last, add the
16. oats
17. and nuts and blend.trop by rounded teaspoonful on baking
18. sheet.
19. Bake for 5 to 9 minutes or until cookies are a medium
20. brown
21. and a bit crinkly looking.
22. It may be necessary to turn the cookie sheet around in the oven so they will brown evenly.
23. Allow
24. the
25. cookies to set on the sheets for about 3 minutes,then
26. remove to a wire rack and let cool completely. These
27. freeze
28. very well.
29. Recipe can be halved easily.
30. Makes one hundred 2 1/2-inch cookies.

butter, sugar, dark molasses, eggs, baking powder, baking soda, salt, cinnamon, vanilla, flour, rolled oats, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776238 (may not work)