Instructions

• Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma.
• Make sure you only brown the butter lightly.
• When butter browns the liquid evaporates off which can dry out your dough.
• As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping.
• Take butter off the heat and allow to cool to the touch, before using.
• In a large mixing bowl combine the brown butter and brown sugar.
• Beat until mixed together.
• Add in the egg, egg yolk, and vanilla extract.
• Mix well.
• Add the flour, salt and baking soda and beat until well mixed.
• Add the oats and beat to combine.
• Last add the chocolate chips, folding to distribute them evenly.
• Refrigerate the cookie dough for at least a half hour, or overnight.
• When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper.
• Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet.
• Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
• Allow to cool before eating!