Butterscotch Lace Cookies Chef John's Recipe
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| Butterscotch Lace Cookies |
"These need to stand overnight. Do not make them in hot, humid weather as the cookies absorb moisture from the air and become limp."
Ingredients :
- 2 1/4 cups rolled oats
- 1 cup butter, melted
- 1 1/2 cups packed brown sugar
- 1/2 teaspoon salt
- 1 tablespoon molasses (optional)
- 3 tablespoons all-purpose flour
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
Instructions :
| Prep : 30M | Cook : 36M | Ready in : P1D |
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- Place rolled oats and brown sugar in a bowl. Pour melted butter over oats and stir to combine. Let mixture stand at room temperature overnight so oats absorb butter.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet very well, or line it with greased parchment paper.
- Mix salt, molasses, flour, egg, and vanilla into oat mixture. Drop level teaspoonfuls of dough 2 inches apart on prepared baking sheet. Bake only 12 cookies per pan.
- Bake in preheated oven until edges are brown, 5 to 7 minutes. Allow to remain on sheet a few minutes, until firm, then immediately remove with spatula to cooling rack.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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