Brown Butter Butterscotch Oatmeal Cookies-soft and chewy oatmeal cookies made with browned butter and butterscotch chips!
I made a batch of Brown Butter Butterscotch Oatmeal Cookies to take on our flight to Hawaii. It was a six hour flight and I knew cookies would come in handy. You know, to keep the boys happy. Ok, I really made them because I knew I would need cookies to get me through a six hour flight. Traveling is not easy with two kiddos, especially on a long flight. I knew I would need a cookie pick me up!
The boys were actually really good on the plane, but that didn’t stop me from breaking into my Brown Butter Butterscotch Oatmeal Cookie stash. They made the flight A LOT better. And don’t worry, I shared with the boys:) They were all smiles when I busted out the cookies.
If you like oatmeal scotchies, you will LOVE my Brown Butter Butterscotch Oatmeal Cookies. They are similar to oatmeal scotchies, but WAY better. The brown butter makes them extra special.
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! Make a batch and you will understand why.
The next time you need a cookie fix, make my Brown Butter Butterscotch Oatmeal cookies. They are insanely delicious and one of my favorite oatmeal cookies!
If you like these Brown Butter Butterscotch Oatmeal Cookies, you might also like:
- Brown Butter Toffee Chocolate Chunk Cookies
- Brown Butter Salted Caramel Snickerdoodles
- Brown Sugar Butterscotch Cookies
- Butterscotch Pudding Triple Chip Cookies
Brown Butter Butterscotch Oatmeal Cookies
- Prep Time
- 20 minutes
- Total Time
- 30 minutes
- 1 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups old fashioned rolled oats
- 1 3/4 cups 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.
- Note-store cookies in an air-tight container for 2-3 days on the counter. These cookies also freeze well.