This is a perfect addition to my usually full cookie jars. I have both the cookie jar and the biscuit jar at home. Whenever I need something to chew at while working, I usually choose between sweet or flavorful. Whenever I am craving for something sweet, I open my cookie jar. But whenever I just need something to nibble at even when I’m not hungry, I always open my biscuit jar, which is why I am always looking for new cookie and biscuit recipes that can I can put in them.
Our friend over at Two Peas And Their Pod has this to say about this recipe:
“The cookies are soft, chewy, and have a wonderful nutty flavor thanks to the brown butter. The cookies are dotted with butterscotch chips, which I LOVE! I am a huge butterscotch fan, always have been, but I especially love the butterscotch chips in these cookies because the brown butter and butterscotch combo is out of this world good! Almost too good, I can never stop eating these cookies. I think I ate three on the plane. I couldn’t stop myself!”
Everyone will love these yummy treats! It’s butterscotch and oatmeal cookies in one recipe!
1 cup Land O Lakes unsalted butter
1 1/2 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1 teaspoon Morton salt
1 teaspoon McCormick ground cinnamon
1 cup Domino brown sugar, packed
1/2 cup Domino granulated sugar
2 large Eggland’s eggs
1 1/2 teaspoons McCormick vanilla extract
3 cups old fashioned Quaker Oats rolled oats
1 3/4 cups Trader Joe’s butterscotch chips
Sea salt, for sprinkling on cookies, optional
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.
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Quick Tip: This recipe is perfect as a gift. Just put them in lovely tin cans and you’re good to go!
Thanks again to Two Peas And Their Pod for this amazing recipe.