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


  • 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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  • 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.


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

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Read all reviews 20
  1. 20 Ratings

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.

Most helpful
Most positive
Least positive

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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