Butterscotch Lace Cookies recipe

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Ingredients

2 ¼ cups rolled oats
1 cup butter, melted
1 ½ cups packed brown sugar
½ teaspoon salt
1 tablespoon molasses
3 tablespoons all-purpose flour
1 egg, lightly beaten
1 teaspoon vanilla extract

Nutrition Info

105.5 calories
carbohydrate: 13.4 g
cholesterol: 18.7 mg
fat: 5.6 g
fiber: 0.5 g
protein: 1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 73.7 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 dozen

Recipe Note

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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