Brown butter and toasted pecans are the perfect pair to the butterscotch chips in these oatmeal cookies! Tag #thebutterscotchcookies if you make them!
- 1/2 cup salted butter
- 1/2 cup pecan pieces
- pinch of cinnamon
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 1/2 teaspoon vanilla
- 2 teaspoons molasses
- 1 egg
- 1 1/2 cups old fashioned oats
- 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup butterscotch chips
In a medium sized pot with a light colored bottom (I like to use my Lodge dutch oven), brown the butter. Here is a nice tutorial on how to brown butter – fear not, it’s really not that hard and the browned butter gives these cookies an AMAZING flavor. Once browned, pour into the bowl of a stand mixer and let cool slightly.
While the butter is cool, use the same pan you browned the putter in to toast your pecans (do not clean the pan first! You want the butter remnants). Sprinkle a pinch of cinnamon over the pecans, stir to cover evenly. Toast pecan pieces for 2-3 minutes on medium high, being careful not to burn them. Remove from heat and let cool.
Add brown sugar and granulated sugar to the bowl with the brown butter in it – use the paddle attachment of your stand mixer to cream together the butters and sugars for 1-2 minutes. With mixer running, add vanilla, egg and molasses. Off mixer.
In a separate large bowl, whisk together oats, flour and baking soda. With stand mixer running on low, add half of the dry ingredients into wet, then add the pecans and butterscotch chips, then the rest of the dry ingredients. Mix until just combined.
Scoop using a 3 tablespoon cookie scoop onto a parchment lined baking sheet. Then let dough chill for 30 minutes or overnight. If chilling overnight, make sure to take dough out to warm up on the counter for 1 hour prior to baking.
Once dough is chilled, flatten slightly as they won’t spread much at all.
Bake at 350° for 10 minutes or until just golden on the edges and soft on the inside. Enjoy immediately, this is not a drill.
Yields 16 medium sized cookies (scooped with a 3 tablespoon scoop).
You can use unsalted butter, just add 1/4 teaspoon of salt into the dry ingredients mixture.
Molasses! Don’t skip it! This is the not-so-secret ingredient that adds depth of flavor and helps create a super chewy texture.
Will keep at room temperature 4-5 days, in the fridge up to 2 weeks. This dough also freezes amazingly well! Scoop first, then freeze in a ziplock baggie up to 2 months. Bake sure to let them sit on the counter for 1-2 hours to soften up before baking.
Keywords: oatmeal scotchies, oatmeal cookies, butterscotch cookies