A few years ago, I was home in Las Vegas, and Adam was in Utah and I sent him a care package. One of the things I included in this package was an enormous bag of these oatmeal cookies. A few days later, he told me that when he got them, he had real cookie crisp for breakfast by crumbling about eight in a bowl and eating them like cereal with milk... sounds good, right? Anyway, this week was our good friend's birthday, so we decided to give him a cookie tower so that he could experience homemade cookie crisp for breakfast. I still have not tried it (it makes me a little ill even thinking about...), but Adam says that it is delicious. Even if you don't eat them for breakfast, these cookies are delicious!
Oatmeal Cinnamon Crispies
recipe from an Amish cookbook
that I don't know the name of...
2-1/2
cups butter, softened
5 cups granulated sugar
1/3 cup dark molasses
4 eggs
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
4-1/3 cups flour
4-1/3 cups old fashioned oats
Preheat oven 375°. 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. Also, these freeze very well. You should probably go make them...
5 cups granulated sugar
1/3 cup dark molasses
4 eggs
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
4-1/3 cups flour
4-1/3 cups old fashioned oats
Preheat oven 375°. 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. Also, these freeze very well. You should probably go make them...
yum! I think I am going to make those today.
ReplyDeleteThese sound amazing. Ill try them :)
ReplyDeleteThis is SO CUTE!! And it looks delicious.
ReplyDeleteThey were sooo delicious! James was a very happy man :)
ReplyDelete