Recipe: Butterscotch Lace Cookies
"I made this cookie only once, when I was still single and living with my parents," writes Aimee McMahon of Penn Hills of this winning recipe. But sure enough, her mother still had the recipe when she asked for it. If made correctly, the cookie looks like an edible lace doily.
- 1 cup butter, melted
- 1 1/2 cups brown sugar, packed
- 1/2 teaspoon salt
- 2 1/4 cups rolled oats
- 1 tablespoon molasses
- 3 tablespoons flour
- 1 egg, slightly beaten
- 1 teaspoon vanilla
Preheat oven to 375 degrees.
Melt butter. Add sugar and salt. Pour mixture over rolled oats and let stand at room temperature for about 2 to 3 hours, or overnight.
Mix remaining ingredients with oats.
Drop one level teaspoon of dough 2 inches apart on heavily greased baking sheet. Place only 12 on a sheet, fewer if pan is smaller.
Bake 5 to 7 minutes or until cookie is brown around the edges. Watch closely to make sure the edges don't burn.
Leave on sheet until firm and remove immediately with spatula.
Makes about 6 dozen cookies.
-- Aimee McMahon, Penn Hills
First Published December 4, 2008 12:00 am