Brown Butter Butterscotch Oatmeal Cookies
If you’re on the lookout for the ultimate cookie recipe that marries the nutty, rich flavor of brown butter with the sweet, creamy goodness of butterscotch, you’ve landed in the right place! These Brown Butter Butterscotch Oatmeal Cookies are not just your average oatmeal cookies. They are chewy, soft, and absolutely irresistible. Each bite delivers a delightful crunch from the oats, a burst of sweetness from the butterscotch chips, and a rich depth from the brown butter. Perfect for an afternoon treat or a late-night snack, these cookies will quickly become a favorite in your baking repertoire.
What Makes This Recipe Special
What truly sets these Brown Butter Butterscotch Oatmeal Cookies apart is the process of browning the butter. This technique adds a depth of flavor that elevates the cookies to a whole new level. The nutty aroma and rich taste of brown butter complements the sweetness of the butterscotch chips beautifully. Additionally, the use of old-fashioned rolled oats gives these cookies a hearty texture that makes them satisfying to eat. Whether you enjoy them with a glass of milk or a cup of coffee, each cookie is a warm hug in dessert form.
Ingredient Rundown
- 1 cup unsalted butter: The star of the show, to be browned for a nutty flavor.
- 1 1/2 cups all-purpose flour: Provides structure and helps bind the cookies.
- 1 teaspoon baking soda: Helps the cookies rise and become fluffy.
- 1 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 teaspoon ground cinnamon: Adds warmth and a subtle spice to the cookies.
- 1 cup brown sugar (packed): Contributes moisture and a deep caramel flavor.
- 1/2 cup granulated sugar: For added sweetness and crispiness.
- 2 large eggs: Binds the ingredients together and adds moisture.
- 1 1/2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 3 cups old-fashioned rolled oats: Adds texture and chewiness.
- 1 3/4 cups butterscotch chips: The sweet surprise that melts in your mouth.
- Sea salt for sprinkling (optional): A finishing touch that enhances the cookie’s flavor.
Tools of the Trade
- Mixing bowls: Essential for combining your ingredients.
- Measuring cups and spoons: Accurate measurements are key to successful baking.
- Whisk: Perfect for mixing dry ingredients and aerating the butter and sugars.
- Spatula: Great for folding in the oats and butterscotch chips.
- Baking sheets: Flat surfaces that allow the cookies to bake evenly.
- Parchment paper: Helps prevent sticking and makes cleanup a breeze.
- Cooling rack: For letting cookies cool down after baking.
Step-by-Step: Brown Butter Butterscotch Oatmeal Cookies
Step 1: Brown the Butter
In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and develops a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it! Once browned, remove it from the heat and let it cool slightly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures that your leavening agent is evenly distributed throughout the flour.
Step 3: Combine Sugars and Eggs
In a separate large bowl, combine the brown sugar and granulated sugar. Pour in the slightly cooled brown butter and mix until well combined. Add the eggs and vanilla extract, and whisk until the mixture is smooth and creamy.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix!
Step 5: Fold in Oats and Butterscotch Chips
Using a spatula, gently fold in the rolled oats and butterscotch chips until evenly distributed throughout the cookie dough.
Step 6: Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the flavors meld and improves the cookie texture.
Step 7: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper while the dough chills.
Step 8: Scoop the Cookies
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, sprinkle a pinch of sea salt on top of each cookie dough ball for an extra flavor boost.
Step 9: Bake
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft. Remember that they will continue to cook slightly after being removed from the oven.
Step 10: Cool
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Dietary Swaps & Alternatives
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use vegan butter instead of unsalted butter and dairy-free butterscotch chips.
- Lower Sugar: Reduce the amount of brown sugar and granulated sugar by half, or use coconut sugar for a healthier alternative.
- Add-Ins: Feel free to mix in nuts, dried fruits, or chocolate chips to customize your cookies!
Chef’s Rationale
The combination of brown butter and butterscotch creates a luxurious flavor profile that makes these cookies stand out. Brown butter adds complexity, while the butterscotch chips provide a sweet, creamy texture that balances the chewiness of the oats. The use of old-fashioned rolled oats not only adds a satisfying texture but also contributes to the heartiness of the cookie, making it feel more indulgent. The sprinkling of sea salt at the end enhances the sweetness and creates a beautiful contrast, making these cookies not just a treat, but an experience.
Storage & Reheat Guide
To keep your Brown Butter Butterscotch Oatmeal Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure to layer them between parchment paper to prevent sticking. When you’re ready to enjoy a cookie, simply thaw it at room temperature or pop it in the microwave for a few seconds for a warm, gooey treat.
Reader Q&A
Can I use quick oats instead of rolled oats?
While you can use quick oats, the texture of your cookies will be different. Rolled oats give a chewier texture which contrasts nicely with the butterscotch chips.
What if I don’t have butterscotch chips?
You can substitute with chocolate chips, white chocolate chips, or even a mix of both for a delightful twist on the classic cookie!
Can I double the recipe?
Absolutely! Just be sure to keep an eye on the baking time, as larger batches may require a bit more time in the oven.
How can I tell when the cookies are done baking?
The edges should be lightly golden, and the centers should look set but slightly soft. They will continue to firm up as they cool.
Ready, Set, Cook
Now that you have the ultimate guide to making Brown Butter Butterscotch Oatmeal Cookies, it’s time to roll up your sleeves and get baking! Gather your ingredients, preheat that oven, and let the delicious aroma of freshly baked cookies fill your kitchen. You and your loved ones are in for a delightful treat that will surely warm hearts and satisfy sweet cravings. Happy baking!
Brown Butter Butterscotch Oatmeal Cookies
Ingredients
Equipment
Method
- In a medium saucepan, melt the unsalted butter over medium heat. Cook until it turns a deep golden brown and develops a nutty aroma, about 5-7 minutes. Let it cool slightly.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- In a separate bowl, combine the brown sugar and granulated sugar. Add the slightly cooled brown butter and mix well. Add the eggs and vanilla extract, whisking until smooth.
- Gradually add the dry mixture to the wet mixture, stirring just until combined.
- Fold in the rolled oats and butterscotch chips using a spatula.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of sea salt on each ball if desired.
- Bake the cookies for 10-12 minutes until the edges are lightly golden and the centers look set but soft.
- Cool on the baking sheets for about 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- Freeze cookies for up to three months, layered between parchment paper.
- For a gluten-free option, use a gluten-free flour blend.
