BUTTERSCOTCH LACE COOKIES

Butterscotch Lace Cookies image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 9h10m

Yield 72

Number Of Ingredients 8

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:

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.
Heat oven to 375°F. Generously grease cookie sheets with shortening.
Add remaining ingredients into oats; mix well. Drop level teaspoonfuls of dough 2 inches apart onto cookie sheets, 12 per sheet.
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.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 4 g, TransFat 0 g