Browning your butter

1. Brown your sticks of butter over medium heat (approximately 10 minutes). Stir occasionally until the butter begins to foam and becomes golden brown. Monitor your butter closely to avoid any burning. Once it smells nutty and becomes amber in color, remove it from the heat source.
2. Pour your browned butter into a heat-resistant container and set aside to cool while you move ahead with this recipe.

Baking your cookies

1. Preheat oven to 350 degrees Fahrenheit.
2. Place old fashioned oats in a food processor or blender and pulse until finely powdered. Set aside in a large bowl and introduce your spooned and leveled flour to the bowl. Then add matcha powder. Break up any clumps using a sifter, whisk, or fork.
3. In a large mixing bowl, combine melted brown butter, white sugar, brown sugar, vanilla, salt, nutmeg, baking powder, and baking soda. Start on a low speed to moisten, then increase speed to medium until dough is well combined, about 4 minutes. Scrape down the sides of your bowl halfway through the process to ensure all ingredients are incorporated.
4. Pause mixing and add one egg as well as half of your flour/oat mixture. Beat until smooth before adding the second egg and remaining flour and pulsed oats. Beat for about one minute.
5. Mix-in your chocolate chunks or chips if using.
6. Use an ice cream scoop and your hand to form golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 12-13 minutes.
7. After cooling for about 5 minutes on cookie sheet (or until cookies are firm enough to handle), transfer cookies to cooling rack.