Soft and Chewy Oatmeal Scotchies with Brown Butter for 24 Servings

Instructions:

1. Place 225g butter in a light colored saucepan over medium heat. Melt, then continue cooking as it foams and pops. Once the popping subsides and you see mahogany colored bits at the bottom and smell a toasty aroma, remove from heat and let cool slightly. Note: Don't walk away; it goes from brown to burnt in seconds.
2. In a stand mixer or large bowl, cream the browned butter with the 250g dark brown sugar and 100g granulated sugar until well combined and no large lumps remain.
3. Add the 2 room temperature eggs one at a time, beating well after each addition, then stir in the 1 tbsp vanilla extract.
4. In a separate bowl, whisk together the 250g all purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1 tsp sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix here.
6. Fold in the 240g old fashioned rolled oats and 315g butterscotch chips by hand using a spatula to ensure even distribution.
7. Cover the dough tightly and refrigerate for 120 minutes. This is non negotiable for the proper texture.
8. Preheat oven to 175°C (350°F). Use a #20 cookie scoop to portion dough onto parchment lined baking sheets, spacing them 2 inches apart.
9. Bake for 10 minutes until the edges are golden brown but the centers still look slightly underdone and soft.
10. Cool on the pan for 5 minutes until they set up, then transfer to a wire rack to cool completely.