Browning your butter

1. Brown your sticks of butter over medium heat (approximately 6-10 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 your mixing bowl while you move ahead with this recipe. It’ll still be fairly warm when you use it, which is fine.

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 waiting in your mixing bowl.
2. Place old fashioned oats into a food processor or blender and pulse until finely powdered. Set aside in a large bowl.
3. Add your spooned and leveled flour to your bowl of finely powdered oats.
4. In the mixing bowl with browned butter, add the peanut butter, white sugar, brown sugar, vanilla, salt, baking powder, and baking soda. Start on a low speed to moisten, then increase speed to medium until batter is well combined, about 3 minutes. Scrape down the sides of your bowl halfway through the process to ensure all ingredients are incorporated.
5. Pause mixing and add your egg and all of your flour/oat mixture. Beat until smooth.
6. Use an ice cream scoop to place golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 13-16 minutes.
7. After cooling for about 10 minutes on cookie sheet (or until cookies are firm enough to handle), transfer cookies to cooling rack.