Butterscotch Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
3/4 cup cake flour
03 -
1/2 cup old-fashioned rolled oats
04 -
1 teaspoon cornstarch
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon baking powder
07 -
1/2 teaspoon fine sea salt
→ Wet Ingredients
08 -
8 tablespoons unsalted butter
09 -
1/2 cup packed dark brown sugar
10 -
1/4 cup granulated white sugar
11 -
2 large eggs, at room temperature
12 -
1 tablespoon pure vanilla extract
→ Mix-ins & Toppings
13 -
3/4 cup butterscotch morsels
14 -
1/2 cup mini chocolate chips
15 -
Flaky sea salt for sprinkling
# Instructions:
01 -
Place butter in a small saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden brown with a nutty aroma. Remove from heat and let cool for 10-15 minutes while you prep the other ingredients.
02 -
Heat your oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
03 -
In a medium bowl, whisk together both flours, oats, cornstarch, baking soda, baking powder, and salt until well combined. Set this mixture aside.
04 -
In another medium bowl, whisk together the cooled brown butter with both sugars until smooth. Beat in the eggs one at a time, then add the vanilla extract and mix until everything is well incorporated.
05 -
Gently fold the flour mixture into the wet ingredients until just combined. Don't overmix. Stir in the butterscotch chips and mini chocolate chips until evenly distributed.
06 -
Using a cookie scoop or spoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes until the edges are lightly golden and centers look set but still soft.
07 -
Remove from oven and immediately sprinkle the warm cookies with flaky sea salt. Add extra butterscotch or chocolate chips on top if desired. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
# Notes:
01 -
These cookies are wonderfully chewy on the inside with slightly crispy edges, thanks to the brown butter and oat combination.
02 -
Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
03 -
The dough might feel slightly sticky at first, but it's perfectly normal and easy to work with.
04 -
Using a full tablespoon of vanilla extract really makes the flavor pop - don't skip it!