Butterscotch Oatmeal Cookies
- 1 1/4 Cups Packed Brown Sugar
 - 1/4 Cup Sugar
 - 14 TBSP Brown Butter
 - 2 Large Eggs (Room Temp)
 - 1 1/2 Tsp Vanilla
 - 2 Cups of All Purpose Flour(Spoon & Leveled)
 - 1 1/3 Cups Old Fashioned Oats
 - 1 Tsp Baking Soda
 - 1 Tsp Cinnamon
 - 1/2 Tsp Salt
 - 1 Cup Butterscotch Chips
 - 1 Cup Semi Sweet Chocolate Chips
 
Instructions
Make sure your eggs are room temperature and this dough will come together beautifully! Makes 16 Cookies
- Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place into a heat safe bowl to cool.
 - While your butter cools sift your dry ingredients.
 - In a large bowl combine your brown butter and sugars and whisk until combined.
 - Add eggs and vanilla and whisk until combined.
 - Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
 - Add butterscotch chips, chocolate chips and fold gently until combined.
 - Cookies need to be baked right away the dough does not store well.
 - Drop the dough by 1/4 cup balls or use an ice cream scoop. Bake 6 at a time in a large cookie sheet.
 - Bake at 350 degrees for 10 minutes until golden brown on the bottom.
 - When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
 - Once you fix the shape of your cookies if you choose to add more butterscotch chips and chocolate chips to the top of the cookie. Allow to cool completely.
 
TIPS
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
 - Share your pics with me on social media! #sweetmelibakery
 

