Butterscotch Lace Cookies
A thin and crispy oatmeal cookie loaded with butterscotch flavor.
Equipment
- Measuring Cups
- Measuring Spoons
- Saucepan
- Large bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 1 cup butter melted
- 1 1/2 cups brown sugar packed
- 2 1/4 cups rolled oats
- 1/2 tsp. salt
- 1 T molasses optional
- 3 T flour
- 1 egg slightly beaten
- 1 tsp. vanilla
Instructions
- Place oats in a large bowl.
- In a medium saucepan, melt butter over medium heat. Turn off heat once melted.
- Add brown sugar to melted butter and stir to combine.
- Pour the melted butter and sugar mixture over the oats.
- Stir mixture, cover, and let rest overnight at room temperature.
- Preheat oven to 375 degrees Fahrenheit.
- Add remaining ingredients to oat mixture. Stir to combine.
- Drop teaspoonful of cookie dough, 3" apart, on parchment lined cookie sheet.
- Bake 5 to 7 minutes, until cookies are brown around the edges.
- Let cookies cool a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
Notes
- Do not refrigerate oat mixture overnight. Leave it out at room temperature so that the oats can absorb the butter.
- Cookies will spread when baking so be sure to leave plenty of space between cookie dough.
- Use parchment paper, or a greased cookie sheet.
- Store in an airtight container to maintain the cookies crispness.
- Do not make cookies on a humid day, as they will absorb the moisture.
Tried this recipe?Let us know how it was!