Long enough recipe title? Ha! There are just so many delicious things packed into this cookie. Have you ever tried a recipe involving browned butter? If not, please do. Seriously. If you cook butter long enough, it will turn brown and begin to smell nutty and even more delicious (and butter is pretty amazing in its regular form). I’m also a huge, huge fan of butterscotch and toffee, so these cookies were a must-try and they lived up to my expectations. Jen over at Picky Palate always creates such delicious cookie recipes – check her blog out if you haven’t already.
2 sticks unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
3 tablespoons vanilla instant pudding mix (optional)
3/4 cup quick oats (I used regular oats and it worked fine)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/4 cup butterscotch chips
1/2 cup Heath Bar Toffee Chips/pieces
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
2. Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and let cool for 5 minutes.
3. Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add eggs and vanilla beating to combine. Add flour, pudding mix, quick oats, baking soda, salt and chips. Mix on low until just combined.
4. With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart. Bake for 10 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack.
Makes 2 to 3 dozen cookies.