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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2 1/4 cups
1 1/2 cups
packed brown sugar
egg, lightly beaten
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.
This recipe didn't work for me.
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!
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, but used the parchment paper this time. Oh, and instead of stirring all the ingredients together, I used a mixer the second time. Made for a prettier cookie. They still look a bit greasy at first, but the longer they sit, this will go away... if you can wait that long.
The crunchy edges are wonderful. With the parchment paper, they lift right off the paper...no spatula needed to break the fragile edges. They MUST sit and cool before you remove them from the pan. It only takes 2-5 minutes for the to harden.
I wouldn't try these without the parchment paper again. Not a recipe for beginners, but as long as you follow the directions and time them just so, they are PERFECT! Best cookies ever!
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.
These are awesome cookies.
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 been tasty. (All sorts include sweet rice, brown rice, pre-toasted quinoa, lentil, garbanzo, teff, and millet)
* 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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