This is the face of a cookie monster—merciless, unyielding, and utterly devoted to cookies.
On a recent trip to Houston, my mom—soon to be canonized by the boys for babysitting our mini-horde—kept them busy with sledding, camping in the living room, hiking, board games, pizza, visits to her favorite coffee shop, movie nights, crafts and a frosting war. (Yes, the frosting war is an actual tradition in which frosting flies and laughter follows.)
When it came time to decorate Christmas cookies, the boys enthusiastically iced a double batch. Forty-five minutes into the movie, one of the boys was missing. He was discovered in the kitchen: a plate emptied of cookies except for one, sticky fingers, and a grin from ear to ear. Leif had annihilated the cookies.
These Amish Cookies are a recipe from my grandmother, the same one I watched make them for years at the camp where I grew up. They’re simple, humble, and somehow magical: a delicate caramel flavor, crisp edges, chewy centers, and surprising sturdiness. They dunk well in a tall glass of cold milk and travel nicely in apron pockets for sneaky bites.
What goes in Amish cookies?
Despite the name, these cookies are simple pantry food—but their combination of butter, molasses, oats, and spices produces a caramel-like flavor and a texture that’s crisp outside, chewy inside. The original recipe suggests optional mix-ins: chocolate chips, raisins, nuts, dates, coconut, or dried cherries. I often split the dough and add raisins to one half and chocolate chips to the other so everyone’s happy.
If you leave the room for a minute, you might return to a cooling rack with fewer cookies—but at least they contain oats and a little fruit if your little cookie monster got to them first.
…And don’t leave this little guy alone in the room with a fresh batch.
Amish Cookies
Rebecca Lindamood
Ingredients
- 3/4 cup softened butter 6 ounces
- 3/4 cup coconut oil or shortening 6 ounces
- 2 cups granulated sugar 14 ounces by weight
- 1 large egg
- 1/3 cup molasses 3 1/2 ounces
- 2 teaspoons vanilla extract
- 3-1/2 cups all purpose flour 15 ounces by weight
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 Tablespoon baking soda not a misprint!
- 1 Tablespoon baking powder also not a misprint!
- 3 cups old-fashioned rolled oats
- 1/2 cup buttermilk You can make your own if needed.
- Optional: 1–1/2 cups total of mix-ins such as chocolate chips, nuts, raisins, coconut, chopped dates, or dried cherries.
Instructions
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Preheat oven to 350°F.
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In a stand mixer or large bowl, cream together the softened butter and coconut oil or shortening on low until the sugar begins to incorporate. Increase to medium-high and beat until fluffy and the sugar is evenly distributed.
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Add the egg, molasses, and vanilla; beat on medium until combined.
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In a separate bowl, whisk together the flour, salt, cinnamon, baking soda, baking powder, and rolled oats. Add this dry mixture to the butter mixture along with the buttermilk and mix until well combined. Stir in any optional mix-ins.
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Drop generously rounded tablespoons of dough three inches apart onto a greased or parchment-lined cookie sheet. Shape into balls.
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Gently flatten each ball with the bottom of a flat glass dipped in sugar.
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Bake 10 minutes, or until the edges and bottoms are lightly browned and the cookies are set. Let rest on the baking sheet for one minute, then transfer to a cooling rack. Store cooled cookies in an airtight container at room temperature.
Nutritional information is an estimate. Calculate using your actual ingredients if needed.
Did you make this recipe?
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