Description
Delightful sourdough oatmeal butterscotch cookies that embody comfort, nostalgia, and satisfying flavors.
Ingredients
- 280 grams (2 cups) all-purpose flour
- 3 grams (1 teaspoon) cinnamon
- 6 grams (1 teaspoon) salt
- 6 grams (1 teaspoon) baking soda
- 270 grams (3 cups) uncooked old-fashioned rolled oats
- 226 grams (1 cup) unsalted butter, browned
- 150 grams (3/4 cup) white sugar
- 150 grams (3/4 cup) dark brown sugar
- 2 eggs
- 6 grams (1 1/2 teaspoons) vanilla extract
- 120 grams (1/2 cup) sourdough discard
- 250 grams (1 1/2 cups) butterscotch chips
Instructions
- Whisk together the flour, cinnamon, baking soda, salt, and rolled oats in a large bowl; set aside.
- In a small pot over medium heat, melt the unsalted butter until it bubbles, then cook until it turns a deep auburn color. Pour into a bowl to cool for at least 30 minutes.
- In a stand mixer, combine the cooled browned butter with both sugars and mix until smooth.
- Add the eggs one at a time and mix in vanilla until just combined.
- Fold in the sourdough discard.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently stir in the butterscotch chips.
- Line a baking sheet with parchment paper and scoop out 1-inch balls of dough; cover and chill for at least 2 hours (or 24 for best results).
- Preheat the oven to 375°F (190°C) and slightly flatten the dough balls.
- Bake for 13-15 minutes until the edges turn light golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a denser cookie, chill the dough for 24 hours. Experiment with butterscotch chips to enhance flavor.