These are the best cookies that you will ever have. Stop and take that in. Bold claim, yes, I know. But listen here, I love cookies. I would go as far as to call myself a cookie expert. And so I realize how bold of a claim that it is… and I am willing to stand behind it. I have only had one person that I have made these Browned Butter Oatmeal Scotchies for that didn’t think about them obsessively after eating them. That one person is my sister and I’m not counting her. Cause she’s my sister and she can be an odd ball. Haha! I’m rolling the dice that she won’t read this. And her complaint was that she didn’t like the flaky sea salt on top. Say whaaaat?! I mean, I guess if you’re not a fan of flaky sea salt bringing out all of the sweet notes of a cookie- then fine, leave off the sea salt. But don’t you dare tell me about it.
So let’s talk about these cookies. What makes them so special? Well, for one, they are made with browned butter. If you haven’t made cookies with browned butter yet, you need to hop on board. Browned butter elevates the flavor of cookies to another level. Browned butter gives cookies extra depth- it gives them a rich, almost nutty flavor. Browning butter is super simple and well worth the extra step and ten or so minutes worth of time.
As many cookies as I have baked (and eaten) over the years, I would have never have guessed that one with butterscotch chips would be my all-time favorite. I don’t know that I even like butterscotch all that much. So if you’re skeptical about trying these for that very reason, I totally understand your hesitation, but I am here to say- give these a try!
Let me show you how to make these Browned Butter Oatmeal Scotchies 👇🏻
Browning butter…
You’re going to begin by browning half of your butter. In a skillet over medium heat, melt 1/2 cup of unsalted butter. With a rubber spatula, stir constantly while the butter foams and bubbles until it eventually turns an amber color and has a rich, nutty smell. Remove the butter from the heat and carefully pour into a bowl to cool (be sure to scrape out all of the browned bits into the bowl as well). Place the butter into the refrigerator to cool for about 15-20 minutes.
Now let’s get started…
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Once your browned butter has cooled slightly (it does not need to re-solidify), add it and 1/2 cup of softened unsalted butter into the bowl of a stand mixer. On LOW speed, mix the butters until the begin to combine. Don’t turn up the speed until they have started to combine or your browned butter will splash out. Increase the speed to medium-high and let it whip up the butter until it’s fluffy and light, about 3 minutes.
Once the butters are light and fluffy, add your sugars. Add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Beat on medium-high heat for another 2 minutes.
Now add 2 (room temperature) eggs one at a time, mixing in between. Then add 1 tbsp of pure vanilla extract and mix again. Use a rubber spatula to scrap down the sides and then mix for another minute.
In a separate bowl…
In a (separate) medium bowl, combine 1 3/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp of cinnamon. Stir together until completely combined.
Add the flour mixture to the wet ingredients and mix until just combined.
Remove the bowl from the stand. Now add 2 1/2 cups of old fashioned oats and stir in by hand.
Add one 11 oz bag of butterscotch chips and stir in by hand.
Scoop large rounded scoops of dough and place onto the prepared baking sheet. You can make these cookies large or small and adjust the baking time for whichever size you choose. Personally, I love these cookies on the large size- the edges get crispy and the insides stay soft and gooey.
Bake the cookies for about 8-11 minutes. The cookies should look golden around the outside and slightly undercooked in the middles. Do. Not. Overcook. These. Cookies.
Pro Tip: You ALWAYS want to slightly undercook cookies and then leave them on the hot baking sheet for about 10 minutes until they have set.
Optional: When the cookies are hot out of the oven, give them a little sprinkle of flaky sea salt. It will make the taste pop. (If you don’t like salt on your cookies, you can leave it off.)
Let the cookies sit on the hot baking sheet for 10 minutes to let the centers set and then remove them to a cooling rack to finish cooling all of the way through.
Hope that you enjoy them!
Store cookies in an air-tight container on the counter for up to one week. I bet that they won’t last that long though. 😉
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Browned Butter Oatmeal Scotchies
Ingredients
- 1/2 Cup Unsalted Butter, browned and cooled For instructions on browning butter, see above.
- 1/2 Cup Unsalted Butter, softened
- 1 Cup Light Brown Sugar, packed
- 1/2 Cup Granulated Sugar
- 2 Large Eggs (room temperature)
- 1 Tbsp Pure Vanilla Extract
- 1 3/4 Cups Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tsp Ground Cinnamon
- 2 1/2 Cups Old Fashioned Oats
- 11 Oz Butterscotch Chips
- Flaky Sea Salt, for topping
Instructions
- Begin by browning 1/2 cup of unsalted butter. For instructions on browning butter, please see above. Place browned butter in the refrigerator to cool for 15-20 minutes (butter does not need to re-solidify).
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.Add (cooled) browned butter and 1/2 cup softened unsalted butter to the bowl of a stand mixer. Mix on low speed until the butters have combined and then increase the speed to medium-high. Beat the butter until it is fluffy and light, about 3 minutes.
- Add both of the sugars and mix on medium-high speed for another 2 minutes.
- Then add the eggs, one at a time, mixing in between each addition. Add the vanilla and mix. Then scrape down the sides of the bowl and then mix for another minute.
- In a separate, medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk together until combined.
- Add the flour mixture to the wet ingredients, mixing on low until combined. Remove the bowl from the stand. Add the old fashioned oats and stir in by hand. Finally, add the butterscotch chips and stir until all mixed in.
- Scoop rounded tablespoons of dough out onto the prepared baking sheet. Cook 8-11 minutes until the cookies are golden around the outside and look slight undercooked in the middles. Do NOT overcook. Optional: When the cookies are right out of the oven, give them a small sprinkle of flaky sea salt.
- Let the cookies sit on the hot baking sheet for 10 minutes to let them set. Then remove them to a cooling rack to finish cooling completely. Repeat steps for the remaining cookie dough.Enjoy!
Did you make this recipe? Don’t forget to leave it a rating! Thinking about making it? I’d love to hear from you! Please leave your thoughts or questions below in the comment section. (Your email will not be published) Thanks!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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