Brown butter makes these butterscotch oatmeal cookies extra special. The perfect afternoon treat or midnight snack, you will love this cookie recipe! Perfect cookie dough for freezing!
Are you a butterscotch fan? I only like it once in a blue moon, but when I do like it I love it. It has been a good while since I have made anything with butterscotch, I think it has to have been a few years ago when I made my cookie butter butterscotch cookies. So it was definitely time for some more butterscotch cookies, specifically soft and chewy butterscotch oatmeal cookies.
How do you make butterscotch chip cookies?
This recipe calls for brown butter, I happen to keep some on hand all the time. You may call me a brown butter
Once your butter is ready, add it to a large mixing bowl or bowl of your electric mixer fitted with a paddle attachment and add the granulated and brown sugar, I like using both
Cream the sugars until fully combined, 1-2 minutes. You will end up with the most glorious looking butter sugar mixture, the smell is heavenly.
Next we are going to add one whole egg and a splash of pure vanilla extract.
Make sure to beat the egg and vanilla into the butter mixture, until they are fully combined. Then we need to whisk the dry ingredients together; all-purpose flour, baking soda, salt, cornstarch, and I like to use a mixture of both rolled and quick oats but you can
Gently fold the dry ingredients into the wet and just before they are fully combined pour in the butterscotch chips and fold those in.
Using a medium cookie scoop prepare the cookie dough balls and place them on a
Bake the cookies at 350F/180C for 8-10 minutes, or until the edges have started to brown and the center of the cookie is just set.
Can you freeze oatmeal butterscotch cookies?
Yes while I prefer to freeze cookie dough and bake the cookies fresh, you can freeze the baked cookies as well. Just make sure they are completely cooled before freezing and place in an airtight container to freeze.
To freeze the dough balls I suggest scooping the cookie dough into the dough size you want and freezing that on a flat surface so they do not stick together, once the dough is frozen feel free
If you want to bake the frozen dough balls just add an extra minute or two on the bake time. Then you can have fresh cookies whenever you want!!
Please let me know if you make this Butterscotch Oatmeal Cookies recipe by leaving a rating and review below!Print
Brown butter makes these butterscotch oatmeal cookies extra special. The perfect afternoon treat or midnight snack, you will love this cookie recipe!
- 4oz browned butter, softened to room temp (how to brown butter)
- 125 Grams(1/2 heaping cup) Light Brown Sugar
- 50 Grams (1/4 cup) Granulated Sugar
- 1 Large Egg, at room temp.
- 1 Teaspoon Pure Vanilla Extract
- 100 Grams (1 Cup) Rolled Oats
- 50 Grams (1/2 Cup) Quick Oats
- 94 Grams (3/4 Cup) All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Teaspoons Cornstarch
- 1 Cup Butterscotch Chips
- Preheat your oven to 350F/180C and line a baking sheet with a silpat liner or parchment paper.
- In the bowl of an electric mixer or a large bowl mix together the browned butter, brown sugar, and granulated sugar. Once combined add the egg and vanilla extract.
- In a medium sized bowl mix together the rolled oats, quick oats, all-purpose flour, baking soda, salt, and cornstarch.
- Gently fold the dry ingredients into the wet then fold in the butterscotch chips. Using a medium cookie scoop to form 1.5 tablespoons of dough and place them spaced out on prepared cookie sheet. Bake for 8-10 minutes or until the center of the cookies are just set, let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cookies will keep for up to 5 days in an airtight container.
Keywords: oatmeal butterscotch cookies, brown butter oatmeal cookies, brown butter butterscotch cookies