Recipe 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."
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1 1/2 cups
packed brown sugar
2 1/4 cups
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 regular cookies in the middle and the nice stuff on the outside. I didn't have a teaspoon to actually measure so this is probably my problem. I also didn't use molasses. After the first batch I took smaller scoops and patted them flatter. Looking better that way, but I'll try to be more accurate next time. Also in the same book, it later describes that there is a certain stage after baking where the cook(y)s are soft enough and strong enough to roll around something. Makes for a very nice presentation; the kind of very special cookie people would look forward to at Christmas time! Oh and I forgot to add that parchment paper was a lifesaver. My spatula squished some of the beautiful crispy crumble, but parchment paper made it so simple.
these are sooooooo good, I have made them for parties and gifts and they always disappear!
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 - a level teaspoon - they spread dramatically.
Tip: if cookies end up touching, wait until cooled to break apart.
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 ice cream or yogurt or served whole with coffee or tea for dessert.
I've had this recipe for many years and just tried it again since many years. I remember them as great tasting. They flopped....I don't know what I did wrong. I tried it on parchment paper, plain metal cookie sheet, same thing. The butter/liquid portion separated and I was left with a lump of oatmeal.
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. The cookies spread out quite a bit while cooking so right when they came out of the oven I gently pushed the spreaded out parts toward the center. I had no problem with them sticking to the cookie sheet. When they had cooled they held together well.
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. The taste was just so-so, very crisp and rather candy-like lacy edges, but the center tastes just like oatmeal with brown sugar on it. I dunno, I just expected it to taste yummier somehow.
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Lace Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 50
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