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Butterscotch Lace Cookies

By: Kathleen Dickerson  
"These need to stand overnight. Do not make them in hot, humid weather as the cookies absorb moisture from the air and become limp."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 122 people have saved this

 

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Original Recipe Yield 6 dozen
 

Ingredients

  • 1 cup butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 1/4 cups rolled oats
  • 1/2 teaspoon salt
  • 1 tablespoon molasses (optional)
  • 3 tablespoons all-purpose flour
  • 1 egg
  • 1 teaspoon vanilla extract

Directions

  1. Add sugar to butter or margarine; pour over rolled oats. Let stand at room temperature overnight so oats absorb butter.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Mix remaining ingredients into oats. Drop level teaspoonfuls of dough 2 inches apart on heavily greased baking sheet. Bake only 12 cookies on a sheet.
  4. Bake 5 to 7 minutes or until brown around edges. Allow to remain on sheet a few minutes, until firm, then immediately remove with spatula to cooling rack.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 105 | Total Fat: 5.6g | Cholesterol: 20mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2002 by LABUSBY 
these are sooooooo good, I have made them for parties and gifts and they always disappear! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2007 by MOLLYSMAMA 
I used dark brown sugar so I eliminated the molasses. I'm glad I had a silicone sheet to use,... MORE

 
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