Butterscotch Crispies

I located my childhood recipe book with handwritten recipes up in the attic a few days ago and this light and crispy cookie recipe gem was included. Note: dough requires 1 hour chilling time. A KitchenAid stand up mixer was used to stir/blend the ingredients. Source unknown. Egg-free.

• Ready In: 23 mins
• Yields: 2 dozen

Ingredients

• 1  cup dark brown sugar
• 1  cup unbleached flour
• 3  cups rolled oats
• 1⁄2 teaspoon salt
• 1  cup  melted butter
• 1  teaspoon vanilla extract
• 1  teaspoon baking soda
• 1⁄4 cup hot water

Directions

1. In a KitchenAid stand up mixer or standard mixer combine (for KitchenAid use the "stir" feature) the brown sugar, flour, oats and salt.
2. Add the butter, vanilla extract, baking soda and hot water. Increase the KA to Speed 2-3 and blend.
3. Place dough in a covered container and chill at least 1 hour. (I will admit that the first time I only chilled the dough 35 minutes but the cookies turned out fine.).
4. Preheat oven to 350 degrees.
5. Use a cookie scoop to shape the dough into walnut sized balls or shape dough by buttered hands and place on parchment-lined baking sheet.
6. Cover the bottom of a drinking glass with waxed paper and flatten the dough balls.
7. Bake for approximately 8-10 minutes. Cookies will be *very soft*.
8. Remove pan from oven and set aside for 5 minutes.
9. Carefully remove cookies to a wire rack to cool for 10 minutes and crisp up.