Butterscotch is one of those flavors I like but don’t love. I get my fill of it every couple months. When I am in the mood for it, I NEED IT! Cookie butter on the other hand, I love. I can’t get enough of the stuff. Trader Joe’s looks at me like I am nuts. Oh well, they don’t get to experience all the fabulous cookie butter things I do. Cookie Butter Sea Salt Chocolate Chip Cookies are one of my most popular recipes and for a reason. The chocolate chunks, the cookie butter and sea salt all lend to a fabulous cookie. Chewy with gooey cookie butter stuffed in the middle and the sea salt, it’s so unexpected but it compliments the flavors so well.
In these cookies I did not stuff the cookies with cookie butter, instead I mixed the butter into the wet base of the cookies. Creamed my butter and sugars, added the cookie butter then added my eggs and vanilla. The cookie butter is not over powering but gives another dimension to the cookie, the flavor lingers in each bite.
One things for sure these cookies did not linger around, they were quickly gone. May I suggest one thing, take one of these cookies hot from the oven place it inside a bowl and scoop a large scoop of Ben & Jerry’s Late Night Snack on top. Wowzers best flavor combo there. I couldn’t get enough, I may have done that a few times 😉
Cookie Butter Oat Butterscotch Cookies
- 1/2 cup butter, at room temp.
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup cookie butter
- 1 large egg, at room temp.
- 1 tbsp vanilla extract
- 1 cup old fashioned oats
- 1/2 cup quick oats
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup and a few more butterscotch chips
- In the bowl of an electric mixer beat butter and sugars for 4 minutes on medium speed. Beat in cookie butter until fully incorporated.Add egg and vanilla, mix until combined.
- In a medium bowl mix together oats, flour, baking soda and salt. Pour into wet ingredients and mix until just combined. Fold in butterscotch chips. Wrap and chill for 1 1/2 hours or up to 3 days or freeze.
- Preheat oven to 350F and line a cookie sheet with a silpat liner. Place 2 tbsp mounds of dough on sheet evenly spread apart. Bake for 8-11 minutes. Until golden brown and set. Let cool on sheet for 5 minutes then transfer to wire rack. Sore in air tight container.
I love cookies, in fact I think I am in love with cookies. That’s normal right? And a few days ago it was National Chocolate Chip Cookie Day! WOOHOOO.. I remember this day last year I was at a group workout class outside and told everyone how I waned to leave and go stuff my face with cookies. The “workout” people were not too impressed. Oops.
There is absolutely nothing better than a hot, fresh, out of the oven chocolate chip cookie. Really nothing. Except going shopping and finding 10 things at Forever 21! And then people asking if you got the shirt at Nordstroms?! Score.
Back to cookies. Lately I have been making all my cookies with this recipe. Brown butter and me are best buddies. Caramel/toffee are my favorite so butter that smells and tastes like toffee/caramel? Hello we are more than best buddies, what am I saying. We are best friends.
So I wanted to bake with my best friend, but this time I wanted to use brown butter but not in the liquid form. So, I browned some butter and let it come back to a solid form. I didn’t let the butter get to a completely solid state, but more like softened butter that you would normally use for cookies.
Then I decided I wanted milk chocolate chips, white chocolate chips, and butterscotch chips! Because the more chips the better!
You can totally make batches of brown butter ahead of time and then use it quickly. Or you could just use regular ol buttah. But really brown butter is SO much better! Hope you give these cookies a try, they really were irresistible. Chewy, soft, moist..basically my perfect cookie. Kind of like the red chewy chips ahoy ones.. but 10X better!!
Brown butter gives these cookies a fabulous base cookie and adding butterscotch, white chocolate and milk chocolate chips these cookies are amazing. You will find yourself stuffing your face! 🙂
- 2 sticks butter, (1 cup) browned and set back to solidify
- 2 cups ap flour
- 1 1/2 tsp cornstarch
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 tbsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1/2 cup milk chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
- In a saucepan brown you butter. Let cool slightly then place in fridge or freezer until butter is back at a softened state. (See note)
- Preheat oven to 350F and line baking sheet with silpat liner, if using.
- Whisk the flour, cornstarch, baking powder and salt. Set aside.
- In the bowl of an electric mixer cream the butter and sugars for a few minutes. Add in egg, yolk and vanilla. Mix until fully incorporated. Slowly add in dry ingredients, mixing until no flour streaks remain. Mix in all three chips. Scoop 1 1/2 tbsp size cookies and bake for 9-12 minutes. Until cookies are golden brown around the edges but still look a little underdone in the middle. Let cool on tray for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for 3 days.
I personally brown butter in batches and keep some in fridge but if you can do it this way too.