First, brown butter: in a small saucepan, heat 1/2 cup butter, stirring occasionally, until deeply browned and fragrant. Immediately pour into a bowl: chill in refrigerator for about 30 minutes or until solid. Melt the remaining tablespoon of butter in a large skillet and sauté the oats until lightly browned and toasted. Transfer oats to a paper towel-lined plate to cool. Set aside.
Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
In a large bowl, blend browned butter and sugar together with electric mixer until light and fluffy. Add egg and vanilla and mix until well combined. Next, add baking mix, baking soda, cinnamon and salt to the bowl. Mix on low speed until just combined. Stir in toasted oats, chopped pecans and butterscotch chips. Scoop dough by rounded tablespoons and drop onto lined baking sheets about two inches apart.
Bake in a 350°F oven for 9 to 10 minutes or until golden brown, but not completely set in the middle. Allow the cookies to cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 4 days.
makes 24-28 cookies
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