Brown Butter, Oatmeal And Butterscotch Toffee Chip Cookies
Delight your taste buds with these irresistible Browned Butter Butterscotch Chip Cookies. A sweet symphony of flavors awaits in every bite - the warm notes of browned butter complementing the rich butterscotch chips, all nestled within a soft and chewy cookie base. Bake up a batch of these decadent treats to enjoy with a glass of cold milk or a steaming cup of coffee for the perfect indulgence.
— Constant Cookbook
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.
Yield
3 dozen Cookies
Nutrition
- Calories: 101 kcal
- Carbohydrate Content: 22 g
- Protein Content: 1 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 10 mg
- Sodium Content: 115 mg
- Fiber Content: 1 g
- Sugar Content: 15 g
- Serving Size: 1 serving
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