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 hr 10 min
  • Total Time 9 hr 10 min
  • Servings 72

Ingredients

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.

Expert Tips

Do not make these cookies in hot, humid weather, as the cookies absorb moisture from the air and become limp.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
50
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
40mg
40%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.