Browning your butter

1. Brown your sticks of butter over medium heat (approximately 6-10 minutes). Stir continuously 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 it on the countertop to cool for the next 15-20 minutes while you move ahead with this recipe.

Baking your cookies

1. Preheat your oven to 350 degrees Fahrenheit and start measuring out all your ingredients besides your brown butter, which should be cooling.
2. Place old fashioned oats into a food processor or blender and pulse until finely powdered. Set aside in a large bowl.
3. If using chocolate chunks, roughly chop your bars of chocolate and set aside.
4. In a large mixing bowl or the bowl of a stand mixer, combine the cooled brown butter, white sugar, brown sugar, vanilla, salt, nutmeg, baking powder, and baking soda. Mix all ingredients together for about 3 minutes. You may need to pause the mixer and scrape down the sides of your bowl halfway through the process to ensure your ingredients are incorporated.
5. Stop mixing to add your egg and oat flour, and incorporate it all into the dough with a whisk and spatula. 
6. Stop mixing to add your chocolate and fold it into the dough for another 15-30 seconds.
7. Scoop golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them.
8. Bake cookies for 11-12 minutes. Let cookies cool and firm up on the sheet for 5-10 minutes or until they’re firm enough to handle and transfer to a cooling rack.