Ingredients:
3 Tablespoons Of White All Purpose Baking Flour
1 1/2 Cups Of Firmly Packed C&H Dark Brown Sugar
1 Tablespoon Of Tree Of Life Blackstrap Molasses
1 Cup Of Unsalted Real Butter
1 Teaspoon Of Tahitian Vanilla Extract
2 1/4 Cups Of Quaker Quick Oats
1/2 Teaspoon Of Kosher Salt
1 Large Fresh Whole Egg
Information:
Serving Size 36
134 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
I would like to send out a special thanks to Sabrina of Alturas California who recently submitted this butterscotch lace cookies recipe. For the first step in this recipe, you will want to take out a small frying skillet, and then add in your unsalted real butter. Heat the butter until it's totally melted, then add in the dark brown sugar, stirring it until it's fully dissolved. Next you will want to pour this butter and sugar mixture into a mixing bowl containing the Quaker quick oats. Let the oats sit overnight at room temperature so that they can soak up all of the butter and sugar sauce. The next day you will want to preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. While your oven is heating, take out the bowl containing the oats, then add in the molasses, vanilla extract, white all purpose flour, kosher salt, whole egg, and then vigorously mix the contents together until a rich cookie dough forms. Next take out a cookie sheet and grease it well. You are now ready to start dropping balls of dough on to the greased sheet. Once the sheet is full, slide it into the oven to bake for about seven to nine minutes per batch. Let the cookies cool for at least seven minutes once you remove them from the oven. That's it for this recipe, please be sure to travel around our website some more.
