First, preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.

Next, make the brown butter. Place butter in a small saucepan. Turn the heat to medium/high to fully melt the butter. When the butter begins to caramelize, turn the heat off and let sit in the pan until all butter has browned.

In the bowl of a stand mixer, combine the brown butter and brown sugar until there are no lumps. Then, add maple syrup, egg, almond butter, and vanilla and mix again.

Add the salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in the butterscotch chips and mix again.

Refrigerate the dough for 20 minutes to set.

Scoop 2 heaping tablespoons of cookie dough into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but it will be so soft and chewy when done baking!*

Repeat the process above until you’ve fit 6 cookies on your baking sheet.

Bake cookies at 350ºF for 9-11 minutes or until they begin to turn golden brown.

Remove cookies and let cool for a couple of minutes on the baking sheet before transferring them to a wire rack to continue cooling for at least 20 minutes to firm up.