Brown Butter Chocolate Chip Cookies

Brown sticks of butter over medium heat until the butter begins to foam and becomes golden brown.

Preheat oven to 350°F and start measuring out all your ingredients besides your brown butter, which should be cooling.

Place old fashioned oats into a food processor or blender and pulse until finely powdered.

Combine spooned and leveled flour and finely powdered oats into one big bowl.

Roughly chop your bars of chocolate and set aside.

In a large mixing bowl or the bowl of a stand mixer, combine cooled brown butter, white sugar, brown sugar, vanilla extract, salt, nutmeg, baking powder, and baking soda.

Start on a low speed to moisten, then increase speed to medium until batter is well combined, about 5 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.

Stop the mixer. Add your egg and oat flour. Beat until smooth, which will take about one minute.

Stop mixer to add your chocolate and beat for another 15-30 seconds.

Scoop golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 13-14 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.

Eat and enjoy!