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Butterscotch Chocolate Chip Cookies
4.6 from 74 votes

Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies use browned butter and a mix of all-purpose and cake flours combined with oats to create cookies that are chewy with golden edges. The inclusion of both butterscotch and mini chocolate chips gives a sweet, rich flavor contrast. The dough is slightly sticky but manageable, and baking produces cookies with a tender, flavorful interior balanced by a subtle crisp rim, finished with a sprinkle of flaky sea salt to enhance the sweet notes.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 8 Tbsp. butter unsalted
  • 1 cup all-purpose flour
  • 3/4 cup cake flour
  • 1/2 cup rolled oats
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup brown sugar dark; packed
  • 1/4 cup granulated sugar
  • 2 large egg room temperature
  • 1 Tbsp. vanilla extract yes, a tablespoon
  • 3/4 cup butterscotch chips
  • 1/2 cup mini chocolate chips
  • sea salt garnish, flaky

Instructions

    Cup of Yum
  1. Brown the butter: For a detailed tutorial, see this post on how to brown butter.  Set aside & cool for 10-15 minutes while you prepare the rest of the cookies.
  2. Preheat the oven to 375°F and line 2 baking sheets with silicone baking mats or parchment paper.
  3. Whisk together the dry ingredients in a medium sized mixing bowl: flour, cake flour, oats, cornstarch, baking soda, baking powder and salt. Set aside.
  4. Whisk together the brown sugar, granulated sugar and slightly cooled brown butter in another medium sized mixing bowl. Then whisk in the eggs, one at a time, and vanilla extract until combined.
  5. Fold in the flour mixture.
  6. Add in the butterscotch chips and mini chocolate chips and combine.
  7. Use a cookie scoop to scoop cookie dough onto prepared baking sheets. (You should have ~10-12 cookies). The dough may be a little sticky at first but not too difficult to work with.
  8. Bake in the preheated oven for 9-11 minutes or until the edges are slightly golden brown and the centers look done but still gooey. Remove from the oven.
  9. Sprinkle the tops with flaky sea salt and garnish with more butterscotch chips or chocolate chips if desired. ENJOY!

Notes

  • Freeze baked cookies in an airtight container for up to 3 months to preserve freshness.
  • Store at room temperature for 3-5 days in an airtight container.