This is not my first attempt at making butterscotch lace cookies. This is also not my first failure. For some reason I can not get this recipe to work.
And I followed it to the letter. I really don’t know where I am going wrong.
Pouring the brown sugar and butter over the oats and leaving it overnight causes the butter and sugar to melt into the oats, plumping them a little bit.
The idea of the cookie is to flatten and harden into a lace looking cookie.
Well, they definitely flatten. Unfortunately, the butter leaches out making a mess in the oven.
The cookies just never hardened properly. They flatten and become goo.
Just like every other time I have tried to make them.
Don’t worry, I am not about to give up. I will keep trying this recipe until I can get it right!
BUTTERSCOTCH LACE COOKIES
1 Cup Butter, Melted
1 1/2 Cups Brown Sugar
2 1/4 Cups Rolled Oats
1/2 Teaspoon Salt
1 Tablespoon Molasses
3 Tablespoons Flour
1 Egg, Beaten
1 Teaspoon Vanilla
Add sugar to melted butter. Pour over oats. Let stand at room temperature overnight. Heat oven to 375 degrees. Mix remaining ingredients into oats. Drop by teaspoons onto a heavily greased baking sheet about 2 inches apart. Bake 5 to 7 minutes. Allow to remain on cookie sheet until firm, then remove to a cooling rack.
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