Incredible sweet and salty brown butter butterscotch oatmeal cookies with nutty, caramel flavors in every bite thanks to the brown butter! This magical cookie is baked with cornflakes for a delicious texture and will wow anyone.
Welcome to Cookie Week Day 3! You’re in for a SERIOUS treat as these salted brown butter butterscotch oatmeal cookies are inspired by one of my favorite cookies in Chicago.
About a year ago, Abra started telling me about these amazing cookies at Beatrix, one of our go-to restaurants in Chicago. One night after dinner, we decided to get the salty butterscotch oatmeal cookie from their bakery and from that point on, it’s been my new favorite. It’s crunchy on the outside, chewy in the middle, sweet, salty, full of butterscotch chips, oats and absolutely delicious.
I thought about how I could recreate the cookies to make an exact version and after several rounds of testing I’m SO happy with the result. These cookies are some of my new favorites ever. So here’s how I did it:
Brown butter is essential to give the recipe a caramel flavor and a unique nutty flavor. If you don’t know how to brown butter, I have a tutorial here.
Brown Sugar: these cookies are made with brown sugar only. They keep the cookies chewy in the middle and adds a hint of molasses.
Cornflakes: yes, you read that right! Cornflakes are added to the dough to give the cookies a crunch factor. I know it seems a little odd, but trust me, they are necessary.
Oats: we use rolled oats in this recipe to give it a nice texture. Trust me, they’re perfect so please don’t use quick oats.
Butterscotch chips: who doesn’t love a good butterscotch chip? Of course, if they aren’t your thing you could always use regular chocolate chips (or maybe a mix of both YUM).
Maldon salt: you know, the fancy salt. Coarse sea salt also works! It’s sprinkled over the cookies.
I really hope you get a chance to bake these for family and friends and surprise them this holiday season (or anytime you need a really, really good cookie.) We love them with a hot piping cup of coffee.
More cookies you’ll love:
- Serves: 24 cookies
- Serving size: 1 cookie
- Calories: 218
- Fat: 10.9g
- Saturated fat: 6.9g
- Carbohydrates: 34.1g
- Sugar: 19.7g
- Fiber: 0.7g
- Protein: 1.9g
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups packed dark brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 2 cups cornflakes (I used Kellogg’s)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- Fancy Maldon sea salt, for sprinkling on top
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- Melt butter in a medium skillet or pan over medium heat. After a few minutes, the butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a minute or two, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown, turn a golden amber color and give off a nutty almost hazelnut-like aroma. Immediately transfer the butter to a bowl to prevent burning but make sure you scrape all the yummy brown bits from the pan with a rubber spatula; this is where the flavor is! Set brown butter aside to cool for 5-10 minutes.
- Add every last bit of brown butter and brown sugar to the bowl of an electric mixer and mix on medium-high until well combined, about 1 minute. Beat in the eggs and vanilla extract until smooth and creamy, about 1 minute. Add the dry ingredients: flour, oats, cornflakes, baking soda and salt. Beat on medium speed until just combined, about 1 minute. The cornflakes should be well blended into the dough. Lastly add in butterscotch chips and mix on low speed until just combined.
- Use a medium cookie scoop to grab about 1 large heaping tablespoons of dough. Drop on prepared cookie sheet, leaving at least 2 inches of space between each cookie. Bake for 9-11 minutes or until golden brown on the edges. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling completely. Sprinkle cookies with a little fancy sea salt and serve. Makes 2 dozen cookies. Feel free to double the recipe to serve more!
Recipe by: Monique Volz // Ambitious Kitchen Photography by: Yoga of Cooking
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