Salted Butterscotch Oatmeal Cookies Recipe
Makes 18-20 cookiesIngredients
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1 cup unsalted butter
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1 1/2 cups flour (or gluten-free baking flour)
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 cup packed brown sugar
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1/2 cup granulated sugar
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2 large eggs
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1 1/2 teaspoons vanilla extract
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3 cups old-fashioned rolled oats
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1 3/4 cups See’s Milk Butterscotch Squares, chopped
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Sea salt to sprinkle on top
Instructions
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Melt butter over medium heat until bubbling and golden amber, about 5 minutes. Transfer to a small bowl and place in fridge. Don't forget the browned bits!
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Chop Milk Butterscotch Squares to desired size. Preheat oven to 375°.
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Whisk together flour, baking soda, and salt.
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In a separate bowl, mix brown sugar, sugar and cooled brown butter from fridge. Once combined, add the eggs and vanilla. Then, add mixture to dry ingredients.
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Stir in oats and chopped Milk Butterscotch Squares until even.
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Scoop cookie dough into 2 tablespoon-sized balls. Place on baking sheets, about 2 inches apart.
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Bake 8-10 minutes or until slightly browned around edges. Sprinkle sea salt on top and enjoy!
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