Browned Butter Oatmeal Chocolate Chip Butterscotch Cookies

 A sweet finish to your Labor Day meal

Browned Butter Oatmeal Chocolate Chip Butterscotch Cookies

Cook's Notes: It's hard to resist any freshly baked cookie particularly one that has chocolate in it. I may have gotten carried away with this cookie base adding in almost all the suggested variations. And I was intrigued by the extra step of adding in browned butter. Wow, it does add a lot to the cookie flavor.   

The recipe is adapted from twopeadsandtheirpod  and makes 28 cookies.

Ingredients:

• 1 cup unsalted butter, cut into tablespoon pieces
• 1- 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2-1/4 cups old-fashioned rolled oats
• 1-1/2 cups chocolate chips
• 1/2 cup butterscotch chips 
• 1/3 cup each toasted coconut and pecans
• Sea salt for sprinkling on cookies, optional

Directions:

• Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take about 45 minutes.
• Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper or a Silpat baking mat. Set aside.
• In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon. Set aside.
• In a bowl beat the brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary.
• Add the eggs and vanilla extract. Mix until combined.
• Add the dry ingredients and mix on low until just combined. Don’t overmix. Stir in the oats, chocolate chips, and butterscotch chips. toasted coconut and pecans. 
• Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
• Bake for 11 minutes or until cookies are golden brown around the edges but still a little soft in the center.
• Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer them to a cooling rack to cool completely.