Butterscotch And Browned Butter Oatmeal Cookies
These delightful butterscotch oat cookies are a perfect blend of sweet and nutty flavors. Made with browned butter and loaded with butterscotch chips, these cookies are crispy on the edges and chewy in the center. Perfect for enjoying on their own or turning into scrumptious ice cream sandwiches, they are sure to be a favorite treat for any cookie lover.
— Constant Cookbook
Ingredients
- 1 cup of butter, browned
- 3 1/2 cups of oats
- 1 1/4 cup flour
- 1 teaspoon baking powder
- pinch of salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 batch of
- butterscotch cookies
- 3/4 cup butterscotch chips, melted
Instructions
- In a small pan, brown the butter over medium heat. Carefully watch the butter so that it doesn't burn, letting it turn to a brown color and give off a nutty aroma. Once butter is browned, let it cool then refrigerate it to turn the butter back into a solid form but not totally cold (this may take about 30 minutes)
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine oats, flour, baking powder and salt.
- Using a stand mixer combine the browned butter and sugars until they are light and fluffy. Add in the eggs one at a time. Stir in the vanilla, then gradually add in the dry mixture. Once combined, stir in the butterscotch chips.
- Line a cookie sheet with parchment or a silt pat and bake cookies at 350 for 8-10 minutes or until golden brown. Remove from oven and let cool completely before making into ice cream sandwiches.
- For Ice Cream Sandwiches
- Spoon out slightly thawed Peach Ice Cream onto one cookie then spread with the back of your spoon. Top with another cookie then immediately place it in the freezer. Repeat with remaining cookies and ice cream. For a nice finishing touch spread melted butterscotch chips over half of each cookie.
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