Brown Butter Butterscotch Oatmeal Cookies
User Reviews
4.8
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Prep Time
20 mins
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Total Time
30 mins
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Course
Dessert, Baked Goods
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Cuisine
American, International, Canadian, Vegetarian
Brown Butter Butterscotch Oatmeal Cookies
Description
The Brown Butter Butterscotch Oatmeal Cookies begin by browning unsalted butter carefully on the stove until it takes on an amber hue with fragrant nutty notes, which creates a deeper flavor foundation for the cookie dough. The dry ingredients include flour, baking soda, salt, and ground cinnamon, which add light spice and help the cookies rise. The browned butter is creamed with brown and granulated sugar for texture and sweetness, then combined with eggs and vanilla extract for moisture and flavor.
Rolled oats add chewiness and bulk, while the butterscotch chips introduce rich, sweet caramel tones. Optional sea salt sprinkled on top balances the sweetness and enhances the flavors. Baking at 350°F produces cookies with crisp edges but soft centers. This mix is ideal when you want a cookie with a caramelized butter complexity and traditional oatmeal chew.
These cookies are well suited for snack time or dessert, served alongside coffee or tea. Their texture and flavor make them enjoyable fresh from the oven or stored a day or two later. The combination of browned butter and butterscotch chips offers a familiar but distinctive twist on classic oatmeal cookies.
Ingredients
- 1 cup butter unsalted
- 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 egg large
- 1 1/2 teaspoons vanilla extract
- 3 cups rolled oats old fashioned
- 1 3/4 cups butterscotch chips
- salt for sprinkling on cookies, optional, sea salt
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.
User Reviews
Overall Rating
4.8
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