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butterscotch oatmeal cookies on parchment paper

Salted Brown Butter Butterscotch Oatmeal Cookies

Incredible sweet and salty brown butter butterscotch oatmeal cookies with caramel-like flavors in every bite thanks to the brown butter! This magical cookie is baked with cornflakes for a delicious texture and will wow anyone.
Course Cookies, Dessert, Indulgent
Keyword butterscotch oatmeal cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 218 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
  2. 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. 
  3. 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.
  4. 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. 
  5. Beat in the eggs and vanilla extract until smooth and creamy, about 1 minute. 
  6. 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. 
  7. Lastly add in butterscotch chips and mix on low speed until just combined.
  8. 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. 
  9. 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 Notes

If you prefer thicker cookies, add an extra 2-3 tablespoons of flour to the dough.

Nutrition Facts
Salted Brown Butter Butterscotch Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 218 Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Saturated Fat 6.9g43%
Carbohydrates 34.1g11%
Fiber 0.7g3%
Sugar 19.7g22%
Protein 1.9g4%
* Percent Daily Values are based on a 2000 calorie diet.