• This recipe makes 30 cookies

Make Brown Butter

• Place 9 tablespoons (127 grams) of the butter in a stainless steel skillet or a 3-quart saucepan. Melt the butter on medium heat until it is almost melted then reduce the heat to medium low. Cook the butter until the milk solids (the white foam on top) drop to the bottom of the pan and turn brown. The butter will turn a dark golden brown and will have a nutty aroma.
• Remove the pan from the heat. Add the remaining 3 tablespoons (43 grams) of butter to the hot brown butter and whisk until the butter is melted. Pour the melted butter into a bowl, scraping the bottom of the pan to get the milk solids. Let the butter cool to room temperature before making the cookie dough.

Make the Oatmeal Chocolate Chip Cookie Dough

• Place the flour, baking soda, and salt in a medium size bowl and whisk together for 30 seconds. This length of time is to ensure the baking soda is well dispersed throughout the flour.
• Place the brown sugar and granulated sugar in a large bowl. Use your fingers to break up any clumps of brown sugar. Whisk the sugars together. Add the melted browned butter to the sugar and whisk together until the mixture is thick and lighter in color, 60 seconds.
• Add the eggs and the vanilla extract and whisk until the eggs are thoroughly incorporated. Add the flour mixture and use a spatula to fold the flour into the wet ingredients until it is all mixed in. Add the rolled oats and then the chocolate chips and fold them into the dough until they appear to be evenly dispersed throughout the dough.
• Chill the dough for 45 minutes. The cookie dough can be stored up to 3 days in the refrigerator.

Baking the Cookies

• Preheat the oven to 350 degrees F. Line a baking sheet with Silpat or parchment paper. Use a two tablespoon cookie scoop to scoop the cookies into balls and place them on the baking sheet about 3 inches apart. Stick 3 or 4 additional chocolate chips on top of the cookie dough.
• Bakes the cookies for 10-12 minutes or just until the edges turn brown. The centers will look a little underdone, but they are done. Remove the cookies from the oven and sprinkle with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes then move them to a wire cooling rack to finish cooling.
• If you’re only using one baking sheet, let it cool to room temperature before baking the next batch of cookies.

Storing the Cookies

• The cookies are best within the first three days, but can be stored in an airtight container at room temperature for up to 10 days.