Brown Butter Oatmeal Cookies

I am always testing and changing flavors because I absolutely love to think about how something tastes and how it can be better. What flavors work together, the memories they evoke and unique ways they can be used fascinates me. Cookies are not rocket science, but baking in general does take a little scientific touch. These are the first cookies I’ve truly developed, sifting through and pulling inspiration for recipes I love. They also happen to encompass two specific flavors I love: brown butter and butterscotch!

Brown Butter Oatmeal Cookies
Ingredients
  1. 1/2 cup brown butter
  2. 3/4 cup brown sugar
  3. 1/4 cup white sugar
  4. 1 egg
  5. 1/2 teaspoon vanilla
  6. 1/2 teaspoon baking soda
  7. 1 cup toasted old fashioned rolled oats
  8. 1 cup flour
  9. 1/2 teaspoon salt
  10. 1/2 cup butterscotch chips
Instructions
  1. Melt butter in small kettle over medium heat. Once melted, the butter will begin to sizzle and foam. Continue cooking butter until foaming subsides and brown bits appear on the bottom of the kettle. After 5-7 minutes, the butter will turn a deep golden color and the butter will smell toasted ( I promise you will notice the nutty smell of the butter). Set aside and let butter cool to room temperature and come back to a soft but solid state.
  2. While the butter is cooling, you can toasted your oats. Preheat oven to 350 degrees and spread oatmeal on small baking sheet. Place in oven for 8-10 minutes. You won’t see a change, but the oats will smell toasted! Remove from oven and let cool.
  3. Once the butter has solidified, scrape into bowl of electric mixer. Cream butter, brown sugar and white sugar until a little lighter and fluffy in texture. Add egg and beat to incorporate. With mixer running, add baking soda, oats, salt and finally flour. Mix to incorporate and finish with butterscotch chips.
  4. Using a cookie scoop, make cookies on parchment-lined cookie sheet (approximately 1 tablespoon each). Bake in preheated 350-degree oven for 10-12 minutes. It is easy to over bake cookies, so bake until the edges are just set but centers are soft. Remove from oven and leave on baking sheet for 3-5 minutes to finish baking. Then cool on a wire rack.
Wyse Guide https://www.wyseguide.com/
It goes without saying that these are amazing warm, cold, frozen (my personal favorite) or any way you like (I even love the dough). If you love layers of flavor, you will love these. And if you’re unsure, trust me, these are worth the bake. Enjoy!

Brown Butter Oatmeal Cookies | The Gray Boxwood

Brown Butter Oatmeal Cookies | The Gray Boxwood

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  • This is my first recipe from your site. And thank you! I made this cookies last night and they were gone before the morning. It helps that I have two young adult boys in the house, but they were so good. I used salted butter for browning, added walnuts and used 1/2 spelt 1/2 white flour for my batch. And they were unbelievably good. The browning of the butter really did make the difference as did toasting the oats, as you suggested in your video. My next recipe will be the rhubarb muffins. Wish me luck!