Ingredients:

  • 1 cup (226g) Unsalted Butter
  • 1 cup (200g) Dark Brown Sugar, packed
  • 1/2 cup (100g) Granulated White Sugar
  • 1 tbsp Vanilla Extract
  • 1 large Egg, room temperature
  • 1 large Egg Yolk, room temperature
  • 1.5 cups (190g) All-Purpose Flour
  • 3 cups (270g) Old Fashioned Rolled Oats
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 tsp Flaky Sea Salt
  • 11 oz butterscotch chips

Instructions:

  1. In a medium heavy-bottomed saucepan over medium heat, melt the butter. Whisk constantly as it foams until golden-brown bits form at the bottom and it smells nutty. Immediately remove from heat and pour into a large bowl to cool for 5–10 minutes.
  2. Whisk the dark brown sugar and granulated sugar into the warm brown butter until the mixture resembles wet sand.
  3. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for 2 minutes until the mixture lightens in color and becomes smooth and glossy.
  4. Fold in the all-purpose flour, baking soda, ground cinnamon, and sea salt until just combined.
  5. Stir in the old fashioned rolled oats and butterscotch chips.
  6. Allow the dough to rest for 10 minutes at room temperature to hydrate the oats, which ensures a chewy texture.
  7. Preheat oven to 350°F (175°C). Using a #20 cookie scoop (3-tablespoon capacity), drop dough onto parchment-lined baking sheets.
  8. Bake for 9-11 minutes until the edges are golden but the centers still look slightly soft. Sprinkle with additional sea salt if desired and cool on the pan for 5 minutes before transferring to a wire rack.