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Butterscotch Lace Cookies

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Butterscotch Lace Cookies
  • Prep Time 1 hr 10 min
  • Total Time 9 hr 10 min
  • Servings 72
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What’s old is new again with these delicate butterscotch cookies brought back from the pages of Betty Crocker’s 1963 Cooky Book.

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

Directions

  • 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.
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
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.
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