Try this simple recipe for browned butter cashew butterscotch cookies

Browned Butter Cashew Butterscotch Cookies

1. Brown the butter first, as it needs 30 minutes to cool. Cut butter into large chunks, and place in a medium saucepan over medium heat. Cook and melt the butter, stirring it often, until butter smells nutty and is speckled with golden brown flecks/pieces. This will take around 5 to 8 minutes. Immediately pour browned butter in a heat-proof glass bowl or glass measuring cup, and let it cool about 30 minutes.
2. Heat oven to 350°F. Line cookie sheets with parchment paper sheets.
3. Whisk flour, baking soda and salt together in a medium bowl and set aside.
4. In a large bowl with electric mixer on medium speed, mix the browned butter, brown sugar and white sugar. Beat until smooth and creamy and thoroughly blended, about 4 minutes.
5. Add eggs and vanilla and mix just until combined.
6. With mixer at low speed, slowly add in the flour mixture and blend just until incorporated.
7. Add oats, cashews and butterscotch chips and mix by hand, or for just a few seconds on very low speed. Avoid overmixing.

   TIP: Avoid overmixing to maintain texture.

8. Using a 2 teaspoon size cookie scoop, scoop dough balls onto cookie sheets about 2 inches apart.
9. Bake for 8 minutes, or until cookies are just set; they will harden a lot when cooled.
10. Let cookies cool on baking sheet less than a minute, then remove to wire racks to cool completely.
11. Store in tightly covered containers at room temperature.