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Salted Brown Butter Butterscotch Cookies

These Salted Brown Butter Butterscotch Cookies were created by the genius mind of Monique of @ambitiouskitchen. They’re salty, sweet, chewy, crunchy, and completely amazing.

So much caramel flavor from the brown butter and, of course, the butterscotch chips. I seriously cannot stop eating them, which is a problem I’m equipped to face.


Photo Credit: Monique Volz



Ready In:

30 Min

Good For:

Dessert, Snack

Brown Butter Butterscotch Cookies


  • 1 cup butter (2 sticks)
  • 1 1/2 cups packed dark brown sugar
  • 2 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2 cups cornflakes (I use Barbara’s Organics)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butterscotch chips
  • Fancy Maldon sea salt, for sprinkling

Cook’s Note:

If you can’t find butterscotch chips, toffee bits are equally amazing in these brown butter butterscotch cookies. Look for the Heath Toffee pieces (bit’s o’ brickle) in the baking aisle.

Step by Step Instructions

Step 1

Preheat oven to 350 degrees. Lightly grease a large cookie sheet, or line it with parchment paper.

Step 2

Melt butter in a small sauce pan or skillet. Begin whisking the butter once it starts to foam and continue to whisk until it begins to brown. Remove from heat once the butter turns to an amber hue and has a nutty, caramel aroma. 

Step 3

Transfer the butter to a small bowl, using a rubber spatula to scrape all of the browned bits from the pan. Allow to cool for 5-10 minutes. While butter is cooling, combine the flour, baking soda, salt, oats, and corn flakes in a bowl. Set aside.

Step 4

In the bowl of an electric mixer, combine the browned butter and brown sugar. Mix on medium-high speed until well combined, about 1 minute. Add the eggs and the vanilla extract and continue to mix until thoroughly combined, about 1 additional minute.

Step 5

Add the dry ingredients and mix on low until just combined. Add the butterscotch chips and mix until thoroughly dispersed.  

Step 6

Drop heaping tablespoons of dough onto prepared cookie sheet, leaving about 2 inches between cookies. Bake for 10-13 minutes, or until golden brown at the edges. Sprinkle with fancy salt and allow to cool on pan for 5 minutes before transferring to a wire rack. 

Recipe by Monique Volz – Ambitious Kitchen

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Want more brown butter butterscotch goodness? Give my Browned Butter Blondies a try next!