Butterscotch Lace Cookies Recipes

BUTTERSCOTCH LACE COOKIES

Steps:

• Place oats in large bowl. Stir together melted butter and brown sugar. Pour sugar mixture over oats. Let stand at room temperature at least 8 hours or overnight so oats absorb butter.
• Heat oven to 375°F. Generously grease cookie sheets with shortening.
• Add remaining ingredients into oats; mix well. Drop level teaspoonfuls of dough 2 inches apart onto cookie sheets, 12 per sheet.
• 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.

BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

Steps:

• Mix together the flour, salt and baking soda in a small bowl, set aside.
• Cream the sugars and butter together, add the vanilla.
• Add the eggs one at a time.
• Slowly add the flour mixture.
• When completely mixed, add the butterscotch chips.
• Drop by the spoonful onto an ungreased cookie sheet.
• Bake 8-10 minutes at 375F degrees.