Butterscotch Lace Cookies Good Recipes

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Butterscotch Lace Cookies

"These need to face in a single day. Do now not lead them to in warm, humid climate as the cookies take in moisture from the air and grow to be limp."

Ingredients :

2 1/4 cups rolled oats
1 cup butter, melted
1 1/2 cups packed brown sugar
half teaspoon salt
1 tablespoon molasses (non-obligatory)
three tablespoons all-reason flour
1 egg, gently crushed
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 36M	Ready in : P1D

Place rolled oats and brown sugar in a bowl. Pour melted butter over oats and stir to mix. Let mixture stand at room temperature overnight so oats absorb butter.
Preheat oven to 375 degrees F (a hundred ninety levels C). Grease a baking sheet very well, or line it with greased parchment paper.
Mix salt, molasses, flour, egg, and vanilla into oat aggregate. Drop stage teaspoonfuls of dough 2 inches apart on prepared baking sheet. Bake only 12 cookies in step with pan.
Bake in preheated oven till edges are brown, 5 to 7 mins. Allow to stay on sheet a few minutes, till firm, then right now dispose of with spatula to cooling rack.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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