Butterscotch Lace Cookies for Something Different
The first time a friend made Butterscotch Lace Cookies, I thought they sounded interesting, but I wasn’t sure about them. Until I tried one. Tender, delicate, and rich, these cookies became a favorite of mine instantly. I love the combination of melt in your mouth and crispy, with the oats giving the Butterscotch Lace Cookies a great bite and body. You can flavor these amazing cookies with either vanilla or almond extract. Almond is my favorite, by far, as it gives the Butterscotch Lace Cookies a surprisingly earthy flavor.
What Goes into Butterscotch Lace Cookies
Butterscotch Lace Cookies are a little different. You start making them the night before, mixing brown sugar, melted butter, and oats. They sit overnight, with the butter soaking into the oats to make them tender and delicious. The butter makes Butterscotch Lace Cookies melt in your mouth, while the oats give a good bite. When you bake them, the brown sugar melts into a sweet candy, making the whole cookie more than amazing. Because of the sugar, baking these cookies on parchment paper is a must. One sheet of parchment over your baking sheet will last through baking all the cookies, so it’s a great trade off to get the amazing flavor of Butterscotch Lace Cookies on your cookie plate.
- 1 C butter, melted
- 1 ½ C brown sugar, packed
- 2 ¼ rolled oats
- ½ t salt
- 3 T flour
- 1 egg, slightly beaten
- 1 t almond extract
- In a large bowl, mix the butter, brown sugar, and oats. Cover and let sit in a warm place overnight.
- Heat oven to 375 degrees F.
- To the oats, add the remaining ingredients.
- Drop by rounded teaspoonfuls onto parchment covered baking sheets, 6 to a sheet.
- Bake 7-9 minutes, until cookie flattens out and browns.
- Allow to cool about 5 minutes on the sheets so they harden up a bit.
- Remove to parchment or paper toweling to finish cooling.
- Store in airtight containers.
- Makes about 5-6 dozen cookies.
Making Butterscotch Lace Cookies Ahead
Butterscotch Lace Cookies can be made up to a week ahead, and sealed in a plastic container, although they will get a little soft. Freezing these cookies is not recommended, as they will get very chewy from the moisture, and not taste as good. For the best Butterscotch Lace Cookies, I’d make them up a day or two ahead of time for the best, crispiest results. Butterscotch Lace Cookies don’t take a lot of effort to make, but they taste like you’ve been in the kitchen for hours, making your favorite treat. As a extra special treat, try drizzling dark or milk chocolate over your Butterscotch Lace Cookies!