2-1/2 c (5 sticks) butter, softened
5 c sugar
1/3 c molasses
4 eggs
1-1/3 TBS baking powder
1 tsp baking soda
2 tsp salt
1 TBS cinnamon
1 TBS vanilla
4-1/3 c flour
4-3/4 c old-fashioned rolled oats
2 c chopped pecans, optional
Preheat oven to 375°. In very large bowl, cream butter with sugar; stir in molasses and beat until light and fluffy. Beat in eggs. Add baking powder, soda, salt, cinnamon and vanilla to batter all at once and then beat. Add flour and mix thoroughly. Stir in oats. Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 8-9 minutes until medium brown and slightly crinkled-looking. Allow to cool on sheets for about 1 minutes, then transfer to cool completely on wire racks. These freeze very well. Recipe may be halved. Full recipe makes about 200 cookies.
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