These incredibly delicious Brown Butter Oatmeal Butterscotch Cookies are flourless and topped with flakey sea salt for sweet and salty goodness.
![These incredibly delicious Brown Butter Oatmeal Butterscotch Cookies are flourless and topped with flakey sea salt for sweet and salty goodness. butterscotch cookies on wire rack.](https://fitfoodiefinds.com/wp-content/uploads/2023/02/Brown-Butter-Butterscotch-Cookies-03-683x1024.jpg)
Ultimate Butterscotch Oatmeal Cookies
IMO, there is nothing better than a good, hearty oatmeal cookie. I eat them for dessert, I eat them for breakfast, and I eat them for snacks. Heck, I always have a bag of cookies in my freezer for emergencies.
These butterscotch oatmeal cookies are made with brown butter and there is no flour involved! These are a spin-off of our famous peanut butter oatmeal cookies but are made with a milder nut butter –> almond butter.
Why you’ll love it!
Flourless
Elevated with brown butter
A perfect freezer cookie
![These incredibly delicious Brown Butter Oatmeal Butterscotch Cookies are flourless and topped with flakey sea salt for sweet and salty goodness. browning butter in pot.](https://fitfoodiefinds.com/wp-content/uploads/2023/02/Brown-Butter-Butterscotch-Cookies-09-683x1024.jpg)
Featured Ingredients
This oatmeal butterscotch cookie recipe is made with basic ingredients that you probably already have!
- Quick-cooking oats: no flour is needed in these cookies! Make sure to buy quick oats instead of rolled.
- Brown butter: we’re taking things up a notch by browning our butter for a hint of toffee flavor.
- Brown sugar and maple syrup: sugars required for these cookies include light brown sugar and maple syrup.
- Almond butter: since there is no flour in this recipe, almond butter really helps bind the dough together. Feel free to wap for cashew or peanut.
- Butterscotch chips: what would butterscotch oatmeal cookies be without the butterscotch chips?
![These incredibly delicious Brown Butter Oatmeal Butterscotch Cookies are flourless and topped with flakey sea salt for sweet and salty goodness. ingredients in bowl.](https://fitfoodiefinds.com/wp-content/uploads/2023/02/Brown-Butter-Butterscotch-Cookies-07-683x1024.jpg)
Top Tips for Perfect Oatmeal Butterscotch Cookies
Use quick-cooking oats: while we’ve tested this recipe with both quick cooking and rolled oats, we recommend quick-cooking oats as your dough will stay together better.
Chill the dough: chilling the dough will prevent the cookies from spreading too much while baking.
Slightly pat down cookies: we suggest slightly patting down the cookie dough balls to prevent the dough from doming.
Let cool completely: we recommend letting the cookies cool completely, before handling/eating so that they don’t break apart. Remember, they are flourless so they need the cool time to set.
Variations
- Use a different chip: not a butterscotch fan? Try using chocolate chips, white chocolate chips, or even peanut butter chips.
- Use a different nut butter: try this recipe with cashew butter or peanut butter.
- Use a different extract: mix things up a bit and try almond or coconut extract!
Latest Cookie Recipes
![These incredibly delicious Brown Butter Oatmeal Butterscotch Cookies are flourless and topped with flakey sea salt for sweet and salty goodness. cookies in wire rack.](https://fitfoodiefinds.com/wp-content/uploads/2023/02/Brown-Butter-Butterscotch-Cookies-04-683x1024.jpg)
Storage
Counter: store these cookies in an airtight container on the counter for up to 3-5 days.
Freezer: store these cookies in an airtight container in the freezer for up to 3 months.
![These incredibly delicious Brown Butter Oatmeal Butterscotch Cookies are flourless and topped with flakey sea salt for sweet and salty goodness. stack of cookies on plate.](https://fitfoodiefinds.com/wp-content/uploads/2023/02/Brown-Butter-Butterscotch-Cookies-01-683x1024.jpg)
Ingredients
- 1/4 cup melted, unsalted butter
- 1/2 cup light brown sugar packed
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup all-natural, creamy almond butter (drippy)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2.5 cups quick-cooking oats gluten-free, if desired*
- 1 teaspoon baking soda
- 1/2 cup butterscotch chips
- flakey sea salt, for topping
Instructions
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First, preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
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Next, make the brown butter. Place butter in a small saucepan. Turn the heat to medium/high to fully melt the butter. When the butter begins to caramelize, turn the heat off and let sit in the pan until all butter has browned.
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In the bowl of a stand mixer, combine the brown butter and brown sugar until there are no lumps. Then, add maple syrup, egg, almond butter, and vanilla and mix again.
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Add the salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in the butterscotch chips and mix again.
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Refrigerate the dough for 20 minutes to set.
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Scoop 2 heaping tablespoons of cookie dough into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but it will be so soft and chewy when done baking!*
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Repeat the process above until you’ve fit 6 cookies on your baking sheet.
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Bake cookies at 350ºF for 9-11 minutes or until they begin to turn golden brown.
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Remove cookies and let cool for a couple of minutes on the baking sheet before transferring them to a wire rack to continue cooling for at least 20 minutes to firm up.
Tips & Notes
- Cookie dough – the cookies will spread just a little bit when baking. If you don’t press them down, you will get dome-shaped cookies.
- If you use less than 2 tablespoons of dough, consider reducing your bake time by 1-2 minutes as your cookies will be smaller.
- It might help to slightly moisten your hands before rolling the cookie dough and washing your hand’s in-between balls because the dough is pretty sticky.
Nutrition facts
Calories: 209kcal Carbohydrates: 25g Protein: 4g Fat: 11g Fiber: 2g Sugar: 17g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.