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
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
-
Step1Place 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.
-
Step2Heat oven to 375°F. Generously grease cookie sheets with shortening.
-
Step3Add remaining ingredients into oats; mix well. Drop level teaspoonfuls of dough 2 inches apart onto cookie sheets, 12 per sheet.
-
Step4Bake 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
1/2Tips from the Betty Crocker Kitchens
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