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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!
It goes without saying that these are amazing when eaten 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!
More Cookie Recipes
- Crunchy peanut cookies
- Double chocolate oatmeal cookies
- The ultimate chocolate chip cookie
- Pumpkin refrigerator cookies
- Spooky finger cookies
- Cornmeal and honey cookies
- Honey almond cookies
Watch how to make these brown butter oatmeal cookies
Brown Butter Oatmeal Cookies
Ingredients
- 8 tbsp (1 stick) unsalted butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp baking soda
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ tsp kosher salt
- ½ cup butterscotch chips
Instructions
- Melt butter in a 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 the butter cool to room temperature and come back to a soft but solid state.8 tbsp (1 stick) unsalted butter
- While the butter is cooling, toast the oats. Preheat oven to 350°F and spread oatmeal on a small baking sheet. Place in the oven for 8-10 minutes. You won’t see a change, but the oats will smell toasted! Remove from the oven and let cool.1 cup old-fashioned rolled oats
- Once the butter has solidified, scrape into the bowl of an electric mixer. Cream butter, brown sugar, and white sugar until a little lighter and fluffy in texture. Add egg and beat to incorporate. With the mixer running, add the vanilla extract, baking soda, oats, salt, and flour. Mix to incorporate and finish with butterscotch chips.¾ cup light brown sugar, ¼ cup granulated sugar, 1 large egg, ½ tsp baking soda, 1 cup all-purpose flour, ½ tsp kosher salt, ½ cup butterscotch chips, ½ tsp vanilla extract
- Using a cookie scoop, make cookies on a parchment-lined cookie sheet (approximately 1 tablespoon each). Bake in preheated 350°F 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 the baking sheet for 3-5 minutes to finish baking. Then cool on a wire rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I’m planning on making these cookies tomorrow. I’m wondering how many does this make? Would it work to double the recipe? Can’t wait!
I doubled the recipe. No problems.
This cookies are FABULOUS!!! Minor change I use raisins. All my friends love these cookies actually they love all the cookies I bake using your recipes!!! Your are the bomb Kaleb!
Can’t wait to try. But I noticed vanilla extract addition is missing on written instructions.
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!