Best Salted Brown Butter Butterscotch Oatmeal Cookies Recipes

Salted-Butter Oatmeal Chocolate Chip Cookies image

Provided by Emily Johnson

Yield Makes 22

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) salted butter, room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups old-fashioned oats
1 Tbsp. vanilla extract
6 oz. semisweet chocolate (at least 60% cacao), chopped

Steps:

Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3-4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
Turn dough out onto a work surface and flatten to a disk. Freeze 15-20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24-36 hours.
Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12-15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

SALTED BROWN BUTTER BUTTERSCOTCH OATMEAL COOKIES Recipe image

Provided by heathermcginnis

Number Of Ingredients 11

1 cup unsalted butter
1 1/2 cups brown sugar
2 tsp vanilla
2 large eggs at room temperature
1 1/2 cups flour
1 cup rolled oats
2 cups crushed cornflakes
1 tsp baking soda
1/2 tsp salt
1 cup butterscotch chips
Sea Salt for sprinkling

Steps:

Preheat oven to 350. Melt butter in pan over medium heat. After a few minutes - butter will crack and foam. Whisk constantly thru this process. After a few minutes the butter will begin to brown at bottom of pan. Continue to whisk and when the butter has turned a golden amber color and smells nutty .. then remove from heat and transfer to a bowl ... be sure to scrape the brown butter bits. Let sit 5-10 minutes. Once cooled add to brown sugar and mix till combined - about 1 minute. Beat in eggs and vanilla until smooth and creamy - about 1 minute. Combine dry ingredients. Add to butter mixture and mix till just mixed. Add butterscotch chips. Drop on 1 tbsp drops onto parchment lined baking sheets. Bake 10-12 minutes. Allow to cool for 5 minutes before removing from cookie sheet. Sprinkle with salt immediately once removed from the oven.