Brown Butter Butterscotch Oatmeal Cookies

Name: Brown Butter Butterscotch Oatmeal Cookies
Prep time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 cup unsalted butter; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 1/2 teaspoons vanilla extract; 3 cups old fashioned rolled oats; 1 3/4 cups butterscotch chips; sea salt

User Reviews

4.8

72 reviews

Excellent

Prep Time
20 mins
Total Time
30 mins
Course
Dessert, Baked Goods
Cuisine
American, International, Canadian, Vegetarian

Brown Butter Butterscotch Oatmeal Cookies

Iris Warren

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The brown butter makes these oatmeal cookies extra tasty! They are my favorite!

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Ingredients

1 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup brown sugar packed
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups old fashioned rolled oats
1 3/4 cups butterscotch chips
sea salt for sprinkling on cookies, optional

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Instructions

Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
Cut the butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes.
While the brown butter is cooling, whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.
Add the eggs and vanilla extract and mix until combined.
Turn the mixer to low speed and slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and butterscotch chips.
Form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt, if using. Bake cookies for 8-10 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Note-store cookies in an air-tight container for 2-3 days on the counter. These cookies also freeze well.