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Butterscotch Lace Cookies

Butterscotch Lace Cookies

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

1 d 35 m servings 106 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place rolled oats and brown sugar in a bowl. Pour melted butter over oats and stir to combine. Let mixture stand at room temperature overnight so oats absorb butter.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet very well, or line it with greased parchment paper.
  3. Mix salt, molasses, flour, egg, and vanilla into oat mixture. Drop level teaspoonfuls of dough 2 inches apart on prepared baking sheet. Bake only 12 cookies per pan.
  4. Bake in preheated oven until edges are brown, 5 to 7 minutes. Allow to remain on sheet a few minutes, until firm, then immediately remove with spatula to cooling rack.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Reviews

Read all reviews 20
  1. 20 Ratings

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Most helpful positive review

Don't be fooled! This recipe will make you a plethora of cookies! I expected three dozen, but it made closer to 12 dozen. I made mine with Quaker quick oats. Yes, cookies start out very tiny ...

Most helpful critical review

This recipe didn't work for me.

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Least positive
Newest

Don't be fooled! This recipe will make you a plethora of cookies! I expected three dozen, but it made closer to 12 dozen. I made mine with Quaker quick oats. Yes, cookies start out very tiny ...

I just tried the exact same recipe out of my mom's 1963 Cooky book. (Yep that's how it was spelled 50 years ago.) I came on here to see if there was anything better because mine look like regu...

these are sooooooo good, I have made them for parties and gifts and they always disappear!

Pretty good cookie! Very delicate and candy-like. I wouldn't recommend making them in a case where they have to be transported, as they are thin and break easily. They're nice crumbled over i...

These are awesome cookies.

BEST COOKIES IN THE WORLD!!! I had rated them before but they didn't turn out right. Three words...NON-STICK PARCHMENT PAPER. Made all the difference in the world. I followed the recipe exactly,...

Fabulous recipe. I made it last fall for work and have been requested to make it every time since. I have substituted all sorts of gluten-free flours for the all-purpose flours and they've bee...

This was the best oatmeal cookie I have had. To make it a little healthier I used sucant (dried cane juice) instead of brown sugar and I used spelt flour instead of all-purpose white flour. Th...

I used dark brown sugar so I eliminated the molasses. I'm glad I had a silicone sheet to use, so they didn't stick, but they look like they could have stuck a lot on an unprotected cookie sheet...

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