BUTTERSCOTCH LACE COOKIES

Butterscotch Lace Cookies image

These need to stand overnight. Do not make them in hot, humid weather as the cookies absorb moisture from the air and become limp.

Provided by Kathleen Dickerson

Categories Desserts Cookies Drop Cookie Recipes

Time P1DT35m

Yield 36

Number Of Ingredients 8

Ingredients

2 ¼ cups rolled oats
1 cup butter, melted
1 ½ cups packed brown sugar
½ teaspoon salt
1 tablespoon molasses
3 tablespoons all-purpose flour
1 egg, lightly beaten
1 teaspoon vanilla extract

Steps:

Place rolled oats and brown sugar in a bowl. Pour melted butter over oats and stir to combine. Let mixture stand at room temperature overnight so oats absorb butter.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet very well, or line it with greased parchment paper.
Mix salt, molasses, flour, egg, and vanilla into oat mixture. Drop level teaspoonfuls of dough 2 inches apart on prepared baking sheet. Bake only 12 cookies per pan.
Bake in preheated oven until edges are brown, 5 to 7 minutes. Allow to remain on sheet a few minutes, until firm, then immediately remove with spatula to cooling rack.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 13.4 g, Cholesterol 18.7 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 73.7 mg, Sugar 9.3 g