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Butterscotch Lace Cookies

  • Prep 1 hr 10 min
  • Total 9 hr 10 min
  • Servings 72

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Cookie
Calories
50
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
40mg
2%
Potassium
15mg
0%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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