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Butterscotch "Salty Oat" Cookies

Butterscotch
You can never have too many dessert recipes, so give Butterscotch "Salty Oat" Cookies If you have sugar, egg, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours.

Instructions

1
In a medium bowl whisk together oatmeal, flour, cinnamon, baking soda, and salt. Set aside.
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Baking SodaBaking Soda
CinnamonCinnamon
OatmealOatmeal
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
2
In the bowl of an electric stand mixer beat butter until smooth.
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ButterButter
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Stand MixerStand Mixer
BowlBowl
3
Add sugars and beat until fluffy, about 3 to 5 minutes. Beat in vanilla extract. Beat in egg until thoroughly combined.
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Vanilla ExtractVanilla Extract
EggEgg
4
Add flour mixture and beat until just combined. Stir in butterscotch chips.
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Butterscotch ChipsButterscotch Chips
All Purpose FlourAll Purpose Flour
5
Cover bowl with the dough with plastic wrap. Chill dough in refrigerator at least two hours and up to overnight.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
6
Move oven rack to the center position and preheat oven to 375° F. Line two large baking sheets with parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
7
Roll a heaping tablespoon of dough into a ball and dip it into a shallow bowl of Fleur de sel or Kosher salt, so the coarse salt sits atop the ball.
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Kosher SaltKosher Salt
DoughDough
RollRoll
DipDip
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BowlBowl
8
Place on cookie sheet, salty side up, leaving a couple of inches of space between the dough balls. Repeat with remaining dough.
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CookiesCookies
DoughDough
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Baking SheetBaking Sheet
9
Bake until the edges of the cookies are golden brown, about 12 to 14 minutes.
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CookiesCookies
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OvenOven
10
Let cool 5 minutes then transfer to a wire rack to finish cooling. Can be stored in an airtight container for up to 3 days.
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Wire RackWire Rack
DifficultyExpert
Ready In3 hrs
Servings24
Health Score1
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