Description
These Salted Peanut Butterscotch Oatmeal Cookies bake up with crisp halos around the edge but still have a soft and squishy, brown butter infused center. The oats add an irresistibly chewy bite that blends beautifully with the creamy bits of rich butterscotch. And salted peanuts stud every other bite with a salty crunch.
Ingredients
- 1 cup unsalted butter (- at room temperature)
- 2 cups all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs (- at room temperature)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups thick rolled oats
- 2 cups butterscotch chips
- 1 cup salted peanuts
- sea salt flakes (- to taste)
Instructions
- Begin by browning half of the butter (1/2 cup). Melt in a saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will start to turn from yellow to a deeper golden color and toasty bits will start forming around the edges. When the butter starts to foam up and give off a nutty aroma, the brown bits will start to really show up. Take it off the heat immediately to avoid burning. Pour the butter and scrape the browned bits into a heatproof bowl or liquid measuring cup to cool down faster while you prepare the other ingredients. - Measure the flour, cinnamon, baking soda, baking powder, and salt into a bowl and whisk to combine.
- In a stand mixer with the paddle attachment, cream the remaining butter with the brown sugar and granulated sugar. Mix on medium speed for 3 to 5 minutes, until light and fluffy. Add the cooled brown butter and mix on medium speed for another 2 minutes until fully blended. Be sure to scrape down the sides of the bowl periodically.
- Add the eggs, one at a time, and mix for another minute. Scrape down the sides of the bowl thoroughly. Followed by the vanilla.
- Gradually add the dry ingredients with the mixer on low speed. Scrape the bottom and sides of the bowl to fully incorporate the butter and sugar.
- Remove the bowl from the stand mixer, add the oats, butterscotch chips and peanuts. Use a stiff spatula to stir the dough until everything is fully combined.
- Line cookie sheets with Silpat mats or parchment paper. Scoop large cookies with a 3 TB sized cookie scoop. Place closely, in rows, on one of the lined baking sheets. Chill the cookies dough balls in the refrigerator or freezer for at least 30 minutes while you preheat the oven.
- Preheat oven to 350°F. Place chilled cookie dough balls 2" apart on lined baking sheets (about 6 per sheet).
Bake 2 sheets at a time for 10 to 12 minutes, rotating the trays halfway through. The edges should be crisp and golden and the centers should look slightly underdone but set. - Let cool on the trays for a few minutes. While the cookies are still hot, sprinkle with sea salt flakes. Transfer to cooling racks to finish cooling.
Notes
*To make your cookies have an extra special appearance, reserve a small handful of butterscotch chips, oats and peanuts to dot the tops of the cookie dough balls before chilling. This will give them a polished, textural finish when they bake!
*The cookie dough balls can be frozen for up to 3 months when stored in an and baked straight from the freezer, same temperature (350°F) but they may take 1-2 additional minutes to bake.
*Some salted peanuts are saltier than others so you may want to adjust by salting the baked cookies to taste.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Cookies