Butterscotch Lace Cookies

Vegetarian
Butterscotch Lace Cookies
550 min.
72
53kcal

Suggestions


If you're looking for a delightful treat that combines the rich flavors of butterscotch with a crispy, lace-like texture, then Butterscotch Lace Cookies are the perfect choice for you! These cookies are not only vegetarian but also incredibly easy to make, making them an ideal dessert for any occasion. With a preparation time of just 550 minutes, you can prepare a large batch of 72 cookies, perfect for sharing with family and friends or for a festive gathering.

The secret to these cookies lies in the unique combination of oats, melted butter, and brown sugar, which creates a chewy yet crispy texture that will have everyone coming back for more. The addition of vanilla and a hint of molasses adds depth to the flavor, making each bite a delightful experience. Plus, with only 53 calories per cookie, you can indulge without the guilt!

Imagine the aroma wafting through your kitchen as these cookies bake to a golden perfection in the oven. They are best enjoyed fresh out of the oven, with their edges perfectly crisp and centers still slightly chewy. Whether you’re hosting a party, looking for a sweet snack, or simply want to treat yourself, Butterscotch Lace Cookies are sure to impress. So gather your ingredients and get ready to create a batch of these irresistible cookies that will leave everyone asking for your secret recipe!

Ingredients

  • 2.3 cups oats 
  • cup butter melted
  • 1.5 cups brown sugar packed
  • tablespoons flour all-purpose
  • 0.5 teaspoon salt 
  • tablespoon blackstrap molasses 
  • teaspoon vanilla 
  •  eggs slightly beaten

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Place oats in large bowl. Stir together melted butter and brown sugar.
  2. Pour sugar mixture over oats.
  3. Let stand at room temperature at least 8 hours or overnight so oats absorb butter.
  4. Heat oven to 375°F. Generously grease cookie sheets with shortening.
  5. Add remaining ingredients into oats; mix well. Drop level teaspoonfuls of dough 2 inches apart onto cookie sheets, 12 per sheet.
  6. Bake 5 to 7 minutes or until brown around edges. Cool 2 to 3 minutes on cookie sheets or until firm; remove from cookie sheets to cooling racks.

Nutrition Facts

Calories53kcal
Protein3.55%
Fat46.7%
Carbs49.75%

Properties

Glycemic Index
2.9
Glycemic Load
0.85
Inflammation Score
-1
Nutrition Score
0.86739130059014%

Nutrients percent of daily need

Calories:52.6kcal
2.63%
Fat:2.78g
4.28%
Saturated Fat:1.67g
10.43%
Carbohydrates:6.67g
2.22%
Net Carbohydrates:6.41g
2.33%
Sugar:4.69g
5.21%
Cholesterol:9.05mg
3.02%
Sodium:38.84mg
1.69%
Alcohol:0.02g
100%
Alcohol %:0.21%
100%
Protein:0.48g
0.95%
Manganese:0.1mg
5.08%
Selenium:1.16µg
1.66%
Vitamin A:82.09IU
1.64%
Phosphorus:12.97mg
1.3%
Magnesium:4.79mg
1.2%
Fiber:0.26g
1.06%