These wholesome cookies are what buttery cookie dreams are made of…

Caramelized brown butter.

Oats.

Butterscotch.

Need I say  more?

Bake these up and enjoy every little last crumble!

Browned Butter Oatmeal Butterscotch Cookies {week 5}

2 sticks of butter
3/4 c. granulated sugar
3/4 c. brown sugar, packed
2 large eggs
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
3/4 cup quick oats
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/4 cup butterscotch chips 

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and let cool for 5 minutes.

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,  quick oats, baking soda, salt and chips. Mix on low until just combined.

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. Serve and enjoy!

Recipe adapted from: Picky Palate Blog