Brown Is Better
“Shampoo is bettuh. I go on first and clean the hair! Conditionuh is bettuh. I leave the hair silky and smooth! Oh, really foo?! Really! Stop lookin at me, swan!”
Have y’all tried my Brown Butter Dark Chocolate Chip Cookies? I teased you with these on insta for about a month or two a while back; not because I like to mess with y’all (although I do), but because I was perfecting the recipe. My friends and neighbors had a lotta cookies. I sent out a lotta texts “makin cookies….come get some dough” or “doods. come eat these cookies. now.”
Well, it paid off. Since I finally posted the recipe, I’ve had multiple friends make them and tell me it’s their new fav. I even had one (brown) friend tell me that everybody knows that everything is better brown. I’m a believer.
So my little family and I moved across the country, which equals lots of purging. I was cleaning out my pantry, and I couldn’t let these butterscotch chips go to waste, so to baking I went. Who doesn’t have insta-nostalgia of their childhood when oatmeal scotchies are mentioned? Everything is better browned, and hey. Whattaya know. Cinnamon also makes everything extra special. I present the perfect cookie recipe with an extremely flavorful fall twist.
Sea salt also makes everything better.
I love the rich flavor of butterscotch, it’s just that: rich. Throw in some oats for texture and to make you feel better about eating cookies, the delicious, yummy magic that is browned butter, and give it a little kick with cinnamon and you have an amazing cookie.
- 12 T unsalted butter
- 1 c dark brown sugar
- 1/2 c white granulated sugar
- 2 eggs plus 1 egg yolk
- 1 t vanilla
- 2 c flour
- 1 t salt
- 2 t baking soda
- 1 t cornstarch
- 1/2 t cinnamon
- 1 c quick oats
- 1/2 bag butterscotch chips
- coarse salt for sprinkling
- Brown butter by heating over medium heat in light-colored, heavy saucepan, whisking continuously until brown specks have formed and butter has turned to amber color. Remove from heat and pour into small glass bowl to set in refrigerator to chill until solid.
- Cream butter, mix in sugars. Add in eggs and yolk, then vanilla.
- Slowly add dry ingredients without overmixing.
- Chill dough in refrigerator several hours.
- Preheat oven to 350 degrees.
- Form dough into balls, sprinkle with coarse sea salt, bake about 11 minutes until edges are barely browned. Cool on pan, then move to cooling rack.