Saturday, March 4, 2017
Butterscotch Browned Butter Oatmeal Cookies
These are my new favorite cookie. They are sweet and salty and the browned butter gives them a nice nuttiness. Crowd pleaser. Adapted slightly from Two Peas and Their Pod. Makes ~12-15 cookies.
1 stick unsalted butter
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt (plus more for sprinkling)
1 teaspoon ground cinnamon
1 1/2 cups old fashioned oats
3/4 cup (heaping) butterscotch chips
First, brown the butter in a medium shallow pan over medium-low heat, continually stirring/scraping the bottom of the pan with a spatula. The butter will melt, then bubble and foam, then settle down and you'll notice brown bits beginning to come from the bottom of the pan and the butter will smell nutty and be amber colored. Remove from heat and pour into a small bowl to cool for about 20 minutes.
Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Whisk together the flour, baking soda, salt, and cinnamon in a small bowl and set side.
When ready, add both sugars and the browned butter to an electric mixer and beat together on medium speed for 3-4 minutes. Add the egg and vanilla and beat for another minute. On low speed add the flour mixture and beat just until combined. Add the oats and butterscotch chips and stir into the dough with a spoon.
Roll dough into heaping tablespoon-sized balls and slightly flatten in your palm before placing on cookie sheet. Sprinkle with a bit of sea salt and bake for 8-9 minutes. Remove from oven and let cool on a wire rack. Serve and enjoy.