Brown Butter Butterscotch Oatmeal Cookies
Indulging in the warm, comforting embrace of freshly baked cookies is one of life’s greatest pleasures. Today, we’re diving into a delightful recipe for Brown Butter Butterscotch Oatmeal Cookies that perfectly combines nutty, rich brown butter with the sweet, creamy goodness of butterscotch chips. These cookies are not just a treat; they are an experience. Each bite offers a chewy texture from the oats and a hint of spice from the cinnamon, making them a perfect companion for your afternoon tea or coffee. Let’s get started on this delicious journey!
What You’ll Love About This Recipe
- Rich Flavor: The brown butter adds a deep, nutty flavor that elevates the traditional oatmeal cookie.
- Chewy Texture: Rolled oats give these cookies a hearty chew, making them satisfying to eat.
- Butterscotch Bliss: Butterscotch chips melt into the cookies, providing bursts of sweetness with every bite.
- Easy to Make: Simple ingredients and straightforward steps make these cookies a breeze to whip up.
- Customizable: You can easily tweak the recipe to suit your taste preferences or dietary needs.
Ingredient List
- 1 cup unsalted butter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups old fashioned rolled oats
- 1 ¾ cups butterscotch chips
- Sea salt for sprinkling on cookies, optional
Cook’s Kit
- Mixing Bowls: A large bowl for mixing the dough.
- Whisk: For combining dry ingredients and mixing wet ingredients.
- Spatula: Essential for folding in the oats and chips.
- Baking Sheet: Line with parchment paper for easy cleanup.
- Oven: Preheated to ensure even baking.
Brown Butter Butterscotch Oatmeal Cookies, Made Easy
Step 1: Brown the Butter
Start by browning the butter. In a medium saucepan, melt the 1 cup of unsalted butter over medium heat. Stir it occasionally until it turns a beautiful golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it! Once browned, remove it from heat and let it cool slightly.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of ground cinnamon. This will ensure that all the leavening and spices are evenly distributed.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the browned butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix until well combined. Add in the 2 large eggs, one at a time, followed by the 1 ½ teaspoons of vanilla extract. Continue to mix until everything is well incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 5: Add Oats and Butterscotch Chips
Fold in the 3 cups of old fashioned rolled oats and 1 ¾ cups of butterscotch chips. The dough will be thick and chunky, which is perfect for hearty cookies.
Step 6: Chill the Dough (Optional)
For better flavor and texture, consider chilling the dough for at least 30 minutes in the refrigerator. This helps the flavors meld together and prevents the cookies from spreading too much during baking.
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are golden brown and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle a little sea salt on top of each cookie while they are still warm for an extra flavor boost.
Substitutions by Diet
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use vegan butter or coconut oil in place of unsalted butter.
- Egg-Free: Replace each egg with a flaxseed meal or chia seed gel (1 tablespoon flaxseed meal or chia seeds mixed with 2.5 tablespoons water per egg).
- Lower Sugar: Use coconut sugar or a sugar substitute to reduce the sweetness.
Author’s Commentary
These Brown Butter Butterscotch Oatmeal Cookies have quickly become a favorite in my household. The combination of the nuttiness from the brown butter with the sweetness of butterscotch is simply divine. I love how versatile this recipe is; you can mix in nuts or other chocolate chips if you’re feeling adventurous. Also, if you’re a fan of oatmeal cookies, this recipe takes everything you love and kicks it up a notch. You’ll find yourself reaching for these cookies again and again!
Make-Ahead & Storage
You can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days before baking. If you want to store baked cookies, keep them in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a few seconds before enjoying!
Quick Questions
Can I use quick oats instead of rolled oats?
While you can use quick oats, the texture of the cookies will be different. Rolled oats provide a chewier texture that enhances the cookie.
Can I use chocolate chips instead of butterscotch chips?
Absolutely! Feel free to swap butterscotch chips for chocolate chips or even a mix of both for a fun twist.
How do I know when the cookies are done baking?
The cookies should be golden around the edges and slightly soft in the center. They will continue to firm up as they cool.
Can I add nuts to the cookie dough?
Yes! Chopped walnuts or pecans would be a delicious addition to these cookies. Just fold them in along with the oats and butterscotch chips.
Wrap-Up
Creating the perfect cookie can be a labor of love, but with this Brown Butter Butterscotch Oatmeal Cookies recipe, you’ll find that the process is not only simple but also incredibly rewarding. The blend of flavors and textures will leave you and your loved ones craving more. So gather your ingredients, fire up your oven, and get ready to enjoy the sweet, buttery aroma wafting through your kitchen. Happy baking!
Brown Butter Butterscotch Oatmeal Cookies
Ingredients
Equipment
Method
- Start by browning the butter. In a medium saucepan, melt the unsalted butter over medium heat until it turns golden brown and has a nutty aroma, about 5-7 minutes. Let it cool slightly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix well. Add the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
- Fold in the rolled oats and butterscotch chips until the dough is thick and chunky.
- Chill the dough in the refrigerator for at least 30 minutes for better flavor and texture.
- Preheat your oven to 350°F (175°C). Drop mounds of dough onto a prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Chilling the dough enhances the flavor and texture of the cookies.
- Store baked cookies in an airtight container at room temperature for up to a week.
