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Butterscotch Chocolate Chip Cookies

These Butterscotch Chocolate Chip Cookies are made with nutty brown butter, are chewy on the inside, packed with golden butterscotch morsels and are so soft. They are a really special cookie that requires no stand mixer, no chill time and the flavor is just next level delicious!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cookies
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 8 Tbsp. unsalted butter
  • 1 cup all purpose flour
  • 3/4 cup cake flour
  • 1/2 cup rolled oats
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 Tbsp. vanilla extract (yes, a tablespoon!)
  • 3/4 cup butterscotch chips
  • 1/2 cup mini chocolate chips
  • garnish: flaky sea salt
US Customary - Metric

Instructions

  • Brown the butter: For a detailed tutorial, see this post on how to brown butter.  Set aside & cool for 10-15 minutes while you prepare the rest of the cookies.
    8 Tbsp. unsalted butter
  • Preheat the oven to 375°F and line 2 baking sheets with silicone baking mats or parchment paper.
  • Whisk together the dry ingredients in a medium sized mixing bowl: flour, cake flour, oats, cornstarch, baking soda, baking powder and salt. Set aside.
    1 cup all purpose flour, 3/4 cup cake flour, 1/2 cup rolled oats, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
  • Whisk together the brown sugar, granulated sugar and slightly cooled brown butter in another medium sized mixing bowl. Then whisk in the eggs, one at a time, and vanilla extract until combined.
    1/2 cup dark brown sugar, packed, 1/4 cup granulated sugar, 2 large eggs, room temperature, 1 Tbsp. vanilla extract (yes, a tablespoon!)
  • Fold in the flour mixture.
  • Add in the butterscotch chips and mini chocolate chips and combine.
    3/4 cup butterscotch chips, 1/2 cup mini chocolate chips
  • Use a cookie scoop to scoop cookie dough onto prepared baking sheets. (You should have ~10-12 cookies). The dough may be a little sticky at first but not too difficult to work with.
  • Bake in the preheated oven for 9-11 minutes or until the edges are slightly golden brown and the centers look done but still gooey. Remove from the oven.
  • Sprinkle the tops with flaky sea salt and garnish with more butterscotch chips or chocolate chips if desired. ENJOY!
    garnish: flaky sea salt

Video

Notes

  • Freeze baked cookies for up to 3 months. 
  • Store at room temperature for 3-5 days in an air-tight container.