Salted Brown Butter Butterscotch Oatmeal Cookies

butterscotch oatmeal cookies with a title underneath

Welcome to Cookie Week Day 3! You’re in for a SERIOUS treat as those salted brown butter butterscotch oatmeal cookies are inspired by means of one among my favorite cookies in Chicago.

About a year ago, Abra began telling me about those wonderful cookies at Beatrix, one in all our go-to eating places in Chicago. One evening after dinner, we decided to get the salty butterscotch oatmeal cookie from their bakery and from that time on, it’s been my new favorite. It’s crunchy at the out of doors, chewy within the center, sweet, salty, full of butterscotch chips, oats and completely scrumptious.

butterscotch oatmeal cookies on parchment paper

I thought about how I could recreate the cookies to make a precise version and after a number of rounds of trying out I’m SO pleased with the result. These cookies are a few of my new favorites ever.

So listed below are the components in these butterscotch oatmeal cookies:

Brown butter is very important to offer the recipe a caramel taste and a singular nutty flavor. If you don’t understand how to brown butter, I have a tutorial here.

Brown Sugar: those cookies are made with brown sugar handiest. They keep the cookies chewy in the heart and adds a touch of molasses.

butterscotch oatmeal cookies on parchment paper next to a glass of milk

Cornflakes: sure, you learn that proper! Cornflakes are added to the dough to offer the cookies a crunch factor. I know it sort of feels a bit unusual, but trust me, they're essential.

Oats: we use rolled oats on this recipe to offer it a nice texture. Trust me, they’re absolute best so please don’t use quick oats.

butterscotch oatmeal cookies on parchment paper

Butterscotch chips: who doesn’t love a good butterscotch chip? Of course, if they aren’t your factor you have to all the time use common chocolate chips (or perhaps a mixture of both YUM).

Maldon salt: you understand, the fancy salt. Coarse sea salt also works! It’s sprinkled over the cookies.

stack of butterscotch oatmeal cookies

I really hope you get a possibility to bake those for family and friends and marvel them this holiday season (or anytime you want a in reality, in point of fact excellent cookie.) We love them with a sizzling piping cup of coffee.

butterscotch oatmeal cookies on parchment paper

More cookie recipes you’ll love:

Death by Chocolate Peppermint Cookies

Melt In Your Mouth Italian Iced Orange Cookies

The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat

Old Fashioned Iced Brown Butter Oatmeal Cookies

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

Salted Brown Butter Butterscotch Oatmeal Cookies

4.96 from 24 votes

Prep Time 20 mins

Cook Time 10 minutes

Total Time 30 mins

Incredible candy and salty brown butter butterscotch oatmeal cookies with caramel-like flavors in each and every chunk because of the brown butter! This magical cookie is baked with cornflakes for a scrumptious texture and will wow someone.

  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 2 massive eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 cup out of date rolled oats
  • 2 cups cornflakes (I used Kellogg’s)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips
  • Fancy Maldon sea salt, for sprinkling on top
  1. Preheat oven to 350 levels F. Line a big cookie sheet with parchment paper.

  2. Melt butter in a medium skillet or pan over medium warmth. After a couple of mins, the butter will start to crackle after which foam. Make positive you whisk constantly right through this process. After a minute or two, the butter will start to brown on the bottom of the saucepan. Continue to whisk and remove from heat as quickly because the butter begins to brown, flip a golden amber color and provides off a nutty almost hazelnut-like aroma. 

  3. Immediately switch the butter to a bowl to prevent burning however remember to scrape the entire yummy brown bits from the pan with a rubber spatula; that is the place the flavor is! Set brown butter aside to chill for 5-10 minutes.

  4. Add each last bit of brown butter and brown sugar to the bowl of an electric mixer and mix on medium-high until well mixed, about 1 minute. 

  5. Beat within the eggs and vanilla extract until smooth and creamy, about 1 minute. 

  6. Add the dry substances: flour, oats, cornflakes, baking soda and salt. Beat on medium pace until simply blended, about 1 minute. The cornflakes will have to be neatly blended into the dough. 

  7. Lastly upload in butterscotch chips and mix on low pace until just combined.

  8. Use a medium cookie scoop to grasp about 1 large heaping tablespoons of dough. Drop on ready cookie sheet, leaving a minimum of 2 inches of area between each and every cookie. Bake for 9-11 mins or till golden brown at the edges. 

  9. Allow cookies to cool at the cookie sheet for five minutes before transferring to a cord rack to complete cooling completely. Sprinkle cookies with slightly fancy sea salt and serve. Makes 2 dozen cookies. Feel free to double the recipe to serve more!

If you prefer thicker cookies, add an extra 2-Three tablespoons of flour to the dough.

Nutrition

Servings: 24 cookies

Serving dimension: 1 cookie

Calories: 218kcal

Fat: 10.9g

Saturated fats: 6.9g

Carbohydrates: 34.1g

Fiber: 0.7g

Sugar: 19.7g

Protein: 1.9g

Recipe via: Monique Volz // Ambitious Kitchen Photography by way of: Yoga of Cooking

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