Brown Butter Butterscotch Chip Cookies

What a mouthful. Both the title and the brown butter butterscotch cookies. Say that again 5 times fast.

I love brown butter baked goods. There’s just something so warm and luscious about browning butter before adding it to the recipe. It is the flutter of goodness that makes your palette whistle a tune of melodious delight with each nibble. Brown butter takes your typical Jane Doe cookie to red-carpet worthy cookie splendour.  It’s just that good.

Last week  my oh-so-thoughtful mother-in-law flew south to visit, luggage stuffed with sweet gifts for all of us, including a bag of butterscotch chips, a prize I cannot find in Costa Rica. (If you’re privvy to top-secret butterscotch chip location information in C.R., fill a girl in, won’t you?) You can thank her for these incredibly lush brown butter butterscotch cookies, my own recipe creation, that our household just happens to seriously heart. Take heed: if you’re low on will power, make these to take to an event. That way you’ll have none sitting on the counter giving you goo-goo eyes of waist-widening temptation.

Brown Butter Butterscotch Cookies

1 1/2 c. AP flour

1 c. oats

1/2 c. wheat germ

3/4 c. brown sugar

1 c. butter (the real deal, folks)

1/2 c. sugar

2 eggs

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

1 c. butterscotch baking chips

In a small skillet over medium heat, melt and brown the butter until the color is a pale chestnut. Just stir it every now and again and be sure it’s not sputtering all over your stove. Remove from heat to cool a bit.

Whisk together eggs, sugars, and salt in a large bowl. In another bowl whisk together flour, salt, soda, oats, wheat germ, and baking powder.

Pour butter into wet ingredients, whisking constantly lest the egg cook a bit if butter is still a little hot. Slowly mix in the dry ingredients and finally stir in the chips. Refrigerate as your oven preheats to 350F.

Scoop out into approximately 2T. sized balls and place on a silicone or parchment lined baking sheet. Bake 10-12 minutes, more or less, depending on how you like your cookies. I prefer chewy, so I veered toward removing them from the oven at around 10 minutes. Leave them in longer for crispier cookie goodness.

Remove to a cooling rack and when room temp., store in an airtight container. Best served with a tall glass of chilled milk.

 

 

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