Start by melting the butter in a small/medium-sized saucepan over medium heat, swirling the pan occasionally, until the butter turns golden brown and starts to smell incredible. This will take about 3-5 minutes. Just make sure to keep a close eye on it, because when the butter starts to foam up, it can go from brown to burnt in a few seconds.
Remove the pan from the heat, and pour the browned butter into a small bowl. Allow it to cool completely – this is important.
In a large mixing bowl or the bowl of a stand mixer, add the cooled brown butter and the sugars, and mix them until they’re fully creamed.
Next, add in the eggs and vanilla, and mix until just combined.
Add in the flour, baking soda, salt, oats and chocolate, and mix until just combined.
Next, cover your mixture with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. This step is crucial to ensuring that your cookies don’t spread out too much!
While the dough is chilling, preheat your oven to 350 F, and line a baking sheet with parchment paper.
Once the dough is finished chilling, use a cookie scoop to form 12-16 cookies and line them on your baking sheet, keeping at least 2 inches of space in-between.
Bake them for 8-10 minutes; if you like a soft cookie like I do, I recommend baking them for 8-9 minutes.
Remove from the oven and add a touch of flaky salt, if desired.
Let cool and enjoy!