Brown Butter Butterscotch Oatmeal Cookies
Brown Butter Butterscotch Oatmeal Cookies: butterscotch chips and browned butter combine to make these chewy, moist oatmeal cookies!
To take for our journey to Hawaii, I prepared a batch of Brown Butter Butterscotch Oatmeal Cookies. My knowledge was that cookies would come in useful throughout the six-hour travel. To make the lads happy, you know. Admittedly, the true reason I built them was because I knew I would need them to survive a six-hour journey. With two children, traveling may be challenging, particularly on lengthy flights. I was sure I would want a cookie to cheer me up!
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Even though the boys were excellent on the flight, I still managed to sneak into my stockpile of Brown Butter Butterscotch Oatmeal Cookies. They significantly improved the flying. Don’t worry, I told the boys as well. When I revealed the cookies to them, they were all grinning.
My Brown Butter Butterscotch Oatmeal Cookies are sure to please any fan of oatmeal scotchies. They are far better than oatmeal scotchies, but still quite comparable. They are made much more exquisite by the brown butter.
Brown butter gives the cookies a great nutty taste and makes them soft and chewy. I adore the butterscotch chips scattered throughout the cookies! I have always loved butterscotch, but I really adore the butterscotch chips in these cookies because the combination of brown butter and butterscotch is just too delicious! These cookies are almost too amazing to stop eating. On the aircraft, I believe I ate three. I was unable to stop myself! Once you make a batch, you’ll see why.
Try these Brown Butter Butterscotch Oatmeal cookies the next time you’re in the mood for cookies. These are my favorite oatmeal cookies and they are crazy good!
Ingredients
One cup of butter without salt
1/2 cup of flour for all purposes
One tsp baking soda
One tsp salt
one tsp finely ground cinnamon
One cup of packed brown sugar
1/2 cup of sugar, granulated
Two big eggs
Half a teaspoon of vanilla essence
Three cups of traditional rolled oats
1 3/4 cups chips with butterscotch
Optional sea salt to sprinkle over cookies
Guidelines
Set oven temperature to 350°F. Put parchment paper or Silpat baking mats on two baking sheets, then set them aside.
Measure out tablespoons of butter. Add to a medium-sized skillet. Melt the butter in the pan over medium heat, stirring from time to time. Take caution since the butter may bubble and explode. Keep the pan swirling frequently. When the butter begins to brown and smell nutty, remove the pan from the heat source. Tiny brown fragments will be present on the bottom. The butter ought should have an amber hue. Put the butter in a small bowl and let it cool for about 20 minutes to room temperature.
In a separate basin, mix together the flour, baking soda, cinnamon, and salt while the brown butter cools. Put aside.
Brown sugar and granulated sugar should be combined with the browned butter in the stand mixer bowl. Beat for three to four minutes, or until smooth and creamy.
Mix in the vanilla essence and eggs until well mixed.
Reduce the speed of the mixer and gradually blend in the dry ingredients. Blend until barely mixed. Incorporate the butterscotch chips and oats.
Roll the cookie dough into balls the size of two tablespoons. Arrange around 2 inches apart on baking sheets that have been prepped. If used, sprinkle with sea salt. Bake for 8 to 10 minutes, or until the edges of the cookies start to brown. Take the cookies out of the oven and give them two to three minutes to cool on the baking sheet. After transferring, cool fully on a wire cooling rack.
Note: Keep cookies on the counter for two to three days in an airtight container. These cookies freeze rather nicely as well.