Brown butter oatmeal scotchies
One of my childhood faves, with a bit of twist. Oatmeal cookies with butterscotch chips and browned butter. Because, seriously, everything tastes better with browned butter!
XO, km
THE DISH:
brown butter oatmeal scotchies | about 2 dozen
THE STUFF:
14 tablespoons unsalted butter
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups AP flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups oats
1 cup butterscotch chips
THE HOW-TO:
Cut the butter into pieces and add to a stainless steel pan over medium heat. You want to be able to see the bottom of the pan so you can tell when the butter begins to brown. Melt the butter and continue to cook until you get browned bits on the bottom. This should take about 10 minutes. Allow butter to cool.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the butter and both sugars in a mixer. Add the eggs, one at a time and then the vanilla. Whisk together in a separate mixing bowl the flour, baking soda, cinnamon and salt. Then add this to the sugar mixture. Add the oats and then the butterscotch chips.
Spoon the batter by rounded tablespoons (or use an ice cream scooper) onto the prepared baking sheet and bake for 10 minutes.