I don’t think I’ve ever come across a cookie I didn’t like 😊 it’s weird because you’d think that there was SOME sort of cookie I’d stay away from but nope…cookies are my life, especially cookies with deep flavours 😉
I’m just going to jump right into these because talking about deep flavours; brown butter+butterscotch+oatmeal= the most amazing cookie known to mankind!
These cookies are soft baked and just exploding with butterscotch-y, caramel-y, brown butter nutty flavours. A splash of vanilla (and cinnamon if you like that) just adds to the awesomeness of these.
The texture of the cookies are super soft due to the use of soft brown sugar (extra moist too 😉), cornstarch and egg yolks. I don’t use whites because I don’t want a cakey cookie or any fluff, just rich, soft and tender cookies and using only yolks helps to achieve that.
The star of these cookies is truly and honestly the brown butter. If you’ve never tried brown butter than you honestly have NO idea what your missing out on! The flavour it gives to anything really is just out of this world.
When you brown butter, some of the moisture in the butter boils out so I make up for that by adding in a little bit of milk. This is to ensure that the cookies stay moist and the cookie dough is not so thick. I love adding milk to cookies, remember these 😉
The addition of oats gives a wonderful chew and of course a nice oaty flavour; again with that word 😊 I used quick oats to make these cookies more soft baked than chewy.
Finally…. The Butterscotch. This is obviously the most significant flavour to the cookie and I cannot wait for you guys to try them on this recipe! So so good with the rest of the flavours! I just know you’ll love them 😁
Make these cookies my friends 😁 and enjoy!
Tag me @dutchbakerblog with all of your Dutch Baker bakes! 💙
Brown Sugar Butterscotch Oatmeal Cookies
Makes 12 cookies
- 1/2 cup (100gms) butter
- 1/4 cup (50gms) + 2 tablespoons soft brown sugar
- 2 tablespoons white sugar
- 2 egg yolks
- 1 teaspoons vanilla extract
- 1 tablespoon milk
- 1 cup (125gms) all purpose flour
- 1/2 cup quick oats
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: 1/4 – 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch/cornflour
- 1/2 – 3/4 cups butterscotch chips
- Place butter in a light coloured saucepan over low heat and stir using a wooden spoon or heatproof spatula until melted. Continue to cook until butter is brown; you will start to see little golden brown specks in the butter, make sure you take the butter off the heat at this point and pour browned butter into a large bowl to stop the cooking process. Let butter cool slightly then place in the fridge until it has solidified again.
- Cream browned butter and both sugars until paled in colour, fluffy and creamy. Add in the yolks one at a time then the vanilla. Whisk only until just combined after each addition. Set aside to rest for 5 minutes.
- Whisk together the flour, baking powder and soda, cornstarch, oats and salt until very well combined.
- After 5 minutes, beat the butter/sugar mix again then add in the milk. Add in the flour mix in two batches beating only until just combined and there are no more streaks of flour showing. Fold in the butterscotch chips. Cover cookie dough and chill for about an hour or up to one week.
- Preheat oven to 160C. Let the cookie dough come to room temperature and scoop balls of dough. Roll each into a ball then place on a baking tray lined with baking paper. Flatten cookies slightly if desired (I flattened mine because my oven doesn’t spread an I like cookies on the thinner side. I recommend baking one cookie first to see how it spreads then you’ll know whether or not you not to flatten the cookies or leave them round).
- Bake cookies for 8 to 10 minutes until puffy and slightly golden brown around the edges but still soft in the centre. Let cookies sit on the tray for 5 minutes before placing onto a wire rack to cool. Store warm cookies in an air tight container for up to one week.
Recipe by the Dutch Baker.