Brown Butter Oatmeal Chocolate Chip Cookies

Brown the butter in a medium pot over medium-low heat by melting it, swirling it occasionally, and watching it carefully while it fizzles (as the water evaporates) and then begins to slowly foam.  You know it’s ready when a caramel color begins to push through the middle of the foam and the aroma is wonderfully nutty. This process will take a few minutes.

When the butter is ready, scrape it into a heat proof bowl (or the bowl of your mixer) and leave it to cool for several minutes while you prepare the remaining ingredients.  Preheat the oven to 350 and line a couple of baking sheets with parchment.

To the bowl that your butter is in, mix in the brown sugar, eggs and vanilla, scraping down the sides as needed, then stir in the flour, oats, baking soda and salt until well combined.  Fold in your chosen chocolate and then drop large tablespoons of dough onto your prepared baking sheet.  Round the balls, make them as even as you can and give them a good couple of inches in between each.  Bake for 8 minutes, take the pan out and either tap the pan on your stovetop to flatten the cookies a bit or individually push each down with the back of a spatula.  Bake another 2 to 5 minutes more until the cookies are just starting to brown and set.

Leave the cookies to cool on the baking sheet and sprinkle lightly with some flaky sea salt before serving.