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Butterscotch Lace Cookies

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By Betty Crocker Kitchens
Updated Sep 19, 2013
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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.

Butterscotch Lace Cookies

  • Prep Time 1 hr 10 min
  • Total 9 hr 10 min
  • Servings 72
  • Ingredients 8
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    Heat oven to 375°F. Generously grease cookie sheets with shortening.
  • Step 
    3
    Add remaining ingredients into oats; mix well. Drop level teaspoonfuls of dough 2 inches apart onto cookie sheets, 12 per sheet.
  • Step 
    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.

Nutrition

50 Calories
3g Total Fat
0g Protein
6g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
50
Calories from Fat
25
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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