Saturday, December 12, 2009

Butterscotch Lace Cookies

Here's another recipe shared with us by Dana:


1 c butter, melted
1 1/2 c packed brown sugar
2 1/4 c rolled oats
1/2 tsp salt
1 tbsp molasses, if desired
3 tbsp flour
1 egg, slightly beaten
1 tsp vanilla

Add sugar to butter; pour over rolled oats. Let stand at room temperature overnight so oats absorb butter.

Heat oven to 375. Mix remaining ingredients into oats. Drop level TEASPOONfuls of dough 2 inches apart on heavily greased baking sheet. Bake only 12 cookies on a sheet. Bake 5 to 7 minutes, or until brown around edges. Allow to remain on sheet a few minutes until firm, then immediately remove with spatula to cooling rack.
Makes 6 dozen cookies.


  1. Oh dear. This was an epic fail in my kitchen. Possibly my fault...I only let them sit in the butter for about 7 hours rather than overnight. They either turned out completely sticky and underdone and the middles would fall out even after sitting for over an hour, or they'd be burned to the pan. I couldn't find the sweet-spot for cooking time. Oh well. The undercooked ones still tasted good. I said to the kids, "This is a disaster", and one of my sons answered, with a mouthful of cookie, "a delicious disaster!" So it wasn't a total loss.

  2. Sorry about that! I should note that I haven't tried these yet, but they have been on my must-make list forever!