Serves 24
45 min
Brown Butter Cinnamon Oatmeal Scotchies
Recipe GLPR06597e27fddadf
These nutty, buttery cookies combine the rich depth of brown butter with warm cinnamon spice, chewy butterscotch chips, and wholesome oats. The dough is chilled to ensure perfectly chewy centers with just-set edges, finished with a sprinkle of coarse sea salt that enhances the caramel sweetness. A sophisticated twist on a classic favorite.
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Ingredients
12 tablespoons unsalted butter
1 cup dark brown sugar
1/2 cup white granulated sugar
2 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking rolled oats
2 teaspoons baking soda
1 teaspoon fine salt
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1 cup butterscotch chips
Coarse sea salt for sprinkling
Directions
Heat the unsalted butter in a light-colored, heavy-bottomed saucepan over medium heat, stirring frequently. Continue cooking, watching carefully, until the milk solids begin to brown and sink to the bottom, forming dark specks. The butter will turn a deep amber color with a nutty aroma—this should take 5–7 minutes. Do not let it burn.
Immediately pour the browned butter into a small glass bowl and allow it to cool to room temperature, about 10 minutes. Transfer to the refrigerator and chill until solid, approximately 30–45 minutes.
In a large mixing bowl, combine the solid browned butter, dark brown sugar, and white granulated sugar. Beat together with an electric mixer on medium speed until well combined and creamy, about 2 minutes.
Add the 2 whole eggs and 1 egg yolk to the butter-sugar mixture, one at a time, beating on low speed after each addition until just combined. Pour in the vanilla extract and mix gently until fully incorporated.
In a separate bowl, whisk together the flour, quick oats, baking soda, fine salt, cinnamon, and cornstarch. Gradually add the dry mixture to the wet ingredients, stirring with a wooden spoon or folding with a spatula until just combined; do not overmix. Fold in the butterscotch chips.
Cover the dough and refrigerate for at least 4 hours, or overnight, until the dough is firm and easier to handle.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Remove chilled dough from the refrigerator. Using a cookie scoop or your hands, form the dough into 1-inch balls and space them about 2 inches apart on the prepared baking sheets. Lightly sprinkle the top of each ball with coarse sea salt.
Bake for 10–12 minutes, or until the edges are lightly golden brown and the centers still look just barely set. The cookies should be soft and chewy in the middle.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
