Brown Butter Oatmeal Chunk Cookies

Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan, about 5-6 minutes. Watch closely and immediately remove the butter from the heat when the brown bits appear, then whisk for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidfy at all, but it should not be warm to the touch.

In a bowl, combine flour, salt, baking powder, oats and cinnamon, mix to combine, then set aside.

Once butter has cooled, add it to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in the dry ingredients, using your hands if necessary (I always do) to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time (I rarely have to do this.) Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes. Preheat oven to 375 F.

Using an ice cream scoop or your hands, form the chilled dough into 1 1/2 inch balls. Place them about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving. Makes about 15-18 cookies.