Butterscotch Lace Cookies

Butterscotch Lace Cookies

What’s old is new again with these delicate butterscotch cookies brought back from the pages of Betty Crocker’s 1963 Cooky Book.

Prep Time

1:10

Hr:Mins

Total Time

9:10

Hrs:Mins

Makes

6

dozen

2 1/4
cups oats
1
cup butter, melted
1 1/2
cups packed brown sugar
3
tablespoons Gold Medal® all-purpose flour
1/2
teaspoon salt
1
tablespoon molasses, if desired
1
teaspoon vanilla
1
egg, slightly beaten
  1. Place oats in large bowl. Stir together melted butter and brown sugar. Pour sugar mixture over oats. Let stand at room temperature at least 8 hours or overnight so oats absorb butter.
  2. Heat oven to 375°F. Generously grease cookie sheets with shortening.
  3. Add remaining ingredients into oats; mix well. Drop level teaspoonfuls of dough 2 inches apart onto cookie sheets, 12 per sheet.
  4. Bake 5 to 7 minutes or until brown around edges. Cool 2 to 3 minutes on cookie sheets or until firm; remove from cookie sheets to cooling racks.
Makes 6 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do not make these cookies in hot, humid weather, as the cookies absorb moisture from the air and become limp.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 50
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 40mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 4g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.