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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."

Rate/Review | Read Reviews (9)

Servings (Help)

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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

Add sugar to butter or margarine; pour over rolled oats. Let stand at room temperature overnight so oats absorb butter.
Preheat oven to 375 degrees F (190 degrees C).
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.
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.