Brown Butter Oatmeal Butterscotch Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Breakfast
Ingredients
Scale
- 1/4 cup melted unsalted butter
- 1/2 cup packed light brown sugar
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup all-natural creamy almond butter (the drippy kind)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2.5 cups quick-cooking oats (gluten-free if you prefer)
- 1 teaspoon baking soda
- 1/2 cup butterscotch chips
- Flaky sea salt for topping
Instructions
- Preheat your oven to 350ºF and grease a baking sheet.
- Brown the butter in a saucepan until it turns golden and smells nutty.
- In a mixing bowl, blend the brown butter and brown sugar until smooth. Add maple syrup, egg, almond butter, and vanilla, and mix well.
- Stir in salt, oats, and baking soda until combined. Then, fold in the butterscotch chips.
- Chill the dough for 20 minutes.
- Roll 2 tablespoons of dough into balls and place them on the baking sheet. Flatten slightly.
- Bake for 9-11 minutes until golden.
- Let them cool on the sheet for a bit, then transfer to a wire rack to cool completely.
Notes
- The dough might be sticky, so wet your hands slightly when rolling the balls.
- If you prefer smaller cookies, adjust the bake time accordingly.
- Enjoy the deliciousness!
