Brown Butter Oatmeal Butterscotch Cookies

Sharing our favorite oatmeal butterscotch cookies today! My Brown Butter Oatmeal Butterscotch Cookies make the perfect cookie for any occasion!

Oatmeal Butterscotch Cookies

You are in for a treat with my oatmeal butterscotch cookies! I had to make some cookies for the cub scouts last week and while rummaging through my baking cupboard, I decided to make these Brown Butter, Oatmeal Butterscotch Cookies. If you haven’t browned butter before, what are you waiting for? It truly makes one decadent cookie. It takes about 5 minutes of melting and swirling your saucpan of butter and before you know it, it turns a gorgeous deep golden brown color and smells incredibly nutty and fabulous.

Try my Brown Butter Peanut Butter Chocolate Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

Simple line up of ingredients for these cookies.

How To Make Oatmeal Butterscotch Cookies

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and let cool for 5 minutes.
3. Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add eggs and vanilla beating to combine. Add flour, pudding mix, quick oats, baking soda, salt and chips. Mix on low until just combined.
4. With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart.
5. Bake for 10 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.

Cream your butter and sugars please.

Brown sugar is up next. Admiring my manicure from last week. It looks very opposite of that today, lol!

2 pretty little eggs.

Dry ingredients up next.

Quick oats.

Oh how I love butterscotch chips. It seems that you either are a fan or you aren’t. There’s not too many people in between right?

My favorite part. The Heath Bar Toffee Bits.

Give a good mix.

This cookie dough!

Tips For Making The Best Cookies

1. Don’t alter the recipe, use all ingredients as listed.
2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
5. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
7. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
8. Let cookies cool completely before storing in containers. This will keep their crispness
9. Store leftover cookies in an airtight container for 3 days room temperature.

Brown Butter Oatmeal Butterscotch Cookies

These Brown Butter Oatmeal Butterscotch Cookies are rich, sweet and make the perfect cookie for any occasion!

Course: Dessert

Cuisine: American

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 36

Calories: 101kcal

Author: Jenny

Cost: 8

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Ingredients

• 2 sticks unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose Gold Medal Flour
• 3 tablespoons vanilla instant pudding mix optional
• 3/4 cup quick oats
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/4 cup butterscotch chips
• 1/2 cup Heath Bar Toffee Chips/pieces

Instructions

• Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
• Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and let cool for 5 minutes.
• Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add eggs and vanilla beating to combine. Add flour, pudding mix, quick oats, baking soda, salt and chips. Mix on low until just combined.
• With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart. Bake for 10 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.

Nutrition

Calories: 101kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 115mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Vitamin A: 21IU | Calcium: 7mg | Iron: 1mg

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