Browned Butter Chocolate Chip Cookies

Ingredients:

• 1 cup (227g) Unsalted Butter
• 1 1/4 cups (250g) Golden Yellow Sugar
• 1/2 cup (100g) White Fine Sugar
• 2 Large Eggs, room temperature
• 1 tsp Pure Vanilla Extract
• 2 cups (256g) All-Purpose Flour
• 1 cup (90g) Rolled Oats, Large Flakes
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 1/4 tsp Ground Cinnamon
• 1 cup (168g) White Chocolate Chips
• 1 cup (168g) Semi-Sweet Chocolate Chips

Directions:

1. In a medium saucepan over medium-low heat, melt the butter to create browned butter. It will begin to foam, signaling the water in the butter is boiling off. Small brown specs of milk solids will begin to appear at the bottom of the pan. Stir constantly and scrape these off using a spatula so they don't stick. As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat (about 6-7 minutes).
2. Add the sugars to the warm pan and stir until fully incorporated and smooth. Place the mixture into the refrigerator for 10 minutes to chill.
3. Preheat the oven to 325°F and line two baking sheets with parchment paper.
4. Once the brown butter mixture has cooled slightly, remove from the refrigerator and pour into a mixing bowl. Stir in the eggs and vanilla.
5. Add the flour, oats, baking soda, salt, and cinnamon. Mix until combined.
6. Fold in the chocolate chips.
7. Using a scoop, drop the cookie dough onto the lined cookie sheets, about 2 inches apart. Using the bottom of a glass, press each cookie down slightly.
8. Bake for 11-13 minutes, or until the edges start to turn golden. Do not overbake. Remove from oven and let cool for a few minutes before transferring the cookies to a wire rack to cool completely.

Notes: Store in an airtight container in the freezer for up to 1 month.

Prep Time: 20 minutes
Bake Time: 11-13 minutes
Total Time: 33 minutes
Yield: Approx. 24 cookies