Start by browning the butter: For a detailed guide on how to brown butter, refer to this post. Once browned, set it aside to cool for 10-15 minutes while you prepare the rest of the ingredients.

8 Tbsp. unsalted butter

Preheat your oven to 375°F and line two baking sheets with silicone mats or parchment paper.

In a medium-sized mixing bowl, whisk together the dry ingredients: all-purpose flour, cake flour, rolled oats, cornstarch, baking soda, baking powder, and salt. Set this mixture aside.

1 cup all-purpose flour, 3/4 cup cake flour, 1/2 cup rolled oats, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt

In another medium-sized mixing bowl, whisk together the brown sugar, granulated sugar, and the slightly cooled browned butter. Then, add the eggs one at a time, whisking well after each addition, and stir in the vanilla extract until everything is fully combined.

1/2 cup packed dark brown sugar, 1/4 cup granulated sugar, 2 large eggs (at room temperature), 1 Tbsp. vanilla extract (yes, a full tablespoon!)

Fold the dry ingredients into the wet ingredients until just combined.

Add in the butterscotch chips and mini chocolate chips and mix until evenly distributed.

3/4 cup butterscotch chips, 1/2 cup mini chocolate chips

Use a cookie scoop to drop cookie dough onto the prepared baking sheets. You should end up with about 10-12 cookies. The dough may be slightly sticky, but it should be manageable.

Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set but still gooey. Remove from the oven.

Sprinkle the cookies with flaky sea salt and, if desired, top with extra butterscotch or chocolate chips. ENJOY!

Garnish: flaky sea salt