Description

Browned Butter Butterscotch Chocolate Chip Muffin Pan Cookies are a fun take on a classic. These delicious cookies are perfectly sweet while also feeling sophisticated. They are sure to make anyone’s day a little brighter!

Ingredients

Scale

Dry Ingredients

2 cups of flour (I used Gold Medal All Purpose)
1 cup of old fashioned oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (3/4 teaspoon table salt)
1/2 teaspoon cinnamon

Browned Butter Mixture

1 cup butter (2 sticks), not margarine, melted and simmered until the milk solids are browned
1 cup of brown sugar, light or dark
1/2 cup of white sugar
2 teaspoons vanilla
2 large room temperature eggs

Add-ins

2 cups semi sweet chocolate chips
1 cup butterscotch chips

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Instructions

Preheat the oven to 350 degrees. Butter or spray the muffin tins.
Melt the 2 sticks of butter in a small saucepan over medium low heat. Continue to cook the butter at low heat until the milk solids start to brown, about 15 minutes. Remove from the heat and pour into a large mixing bowl. Let cool slightly.
Mix together the dry ingredients in a small mixing bowl.
Add the brown sugar, white sugar and vanilla to the browned butter bowl and mix well.
Add the eggs, one at a time until well combined.
Add the flour in two or three parts until well combined. Add the chocolate and butterscotch chips.
Use a medium cookie scooper (1 1/2 tablespoon measure) to drop dough into the muffin tins. Bake for 11-13 minutes until browned and set in the middle.
Let the cookies cool for at least 15 minutes in the muffin tin. If you try to take them out too soon, the cookies will stick and break apart. Once cool, remove from the muffin tin and let cool completely on a wire rack.
Store for 2-3 days in a covered container (not that they’ll last that long). These cookies also freeze really well.

Notes

You can substitute peanut butter chips for the butterscotch chips.
You can add 1/2 cup of chopped nuts in place of 1/2 cup of chocolate chips.

Makes 4 dozen cookies