Serves 24
45 min
Brown Butter Cinnamon Oatmeal Scotchies
Recipe GLPRe20503e6540836
Chewy oatmeal cookies featuring toasted brown butter, warm cinnamon, and butterscotch chips, finished with a sprinkle of coarse sea salt. These buttery, nutty-flavored treats are perfectly golden at the edges with a tender center.
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Ingredients
12 tablespoons unsalted butter
1 cup dark brown sugar
1/2 cup white granulated sugar
2 eggs plus 1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick oats
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/2 bag butterscotch chips
Coarse sea salt for sprinkling
Directions
Place the unsalted butter in a light-colored, heavy-bottomed saucepan over medium heat. Whisk continuously, watching carefully as the butter begins to melt, foam, and then brown. Once you see golden-brown specks forming and the butter reaches an amber color (about 5–7 minutes), remove from heat immediately and pour into a small glass bowl. Allow to cool to room temperature, then refrigerate until the butter is completely solid.
In a large mixing bowl, combine the chilled brown butter with both the dark brown sugar and granulated sugar. Beat together until well combined and creamy.
Add the 2 whole eggs and 1 egg yolk to the butter-sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, quick oats, baking soda, salt, cornstarch, and ground cinnamon. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined without overmixing.
Fold the butterscotch chips into the dough. Cover the bowl and refrigerate the dough for several hours until firm.
Preheat your oven to 350°F. Line baking sheets with parchment paper.
Scoop the dough into 24 equal portions and roll each into a ball. Place cookies about 2 inches apart on the prepared baking sheets. Sprinkle the top of each cookie with a pinch of coarse sea salt.
Bake for about 11 minutes, until the edges are barely beginning to brown but the centers still look soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
