Ingredients:

  • 1 cup (225g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) fine sea salt
  • 3 cups (270g) old-fashioned rolled oats
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Place the unsalted butter in a light-colored skillet over medium heat. Melt and stir constantly until foam subsides and small mahogany-colored bits form at the bottom with a nutty aroma. Remove from heat, transfer to a bowl, and let cool for 20 minutes.
  2. In a large bowl, whisk together the cooled browned butter, packed light brown sugar, and granulated white sugar until well combined.
  3. Whisk in the room temperature egg and pure vanilla extract until the mixture is smooth and emulsified.
  4. Stir in the all-purpose flour, ground cinnamon, baking soda, and fine sea salt until just combined.
  5. Fold in the old-fashioned rolled oats and semi-sweet chocolate chips using a rubber spatula.
  6. Chill the dough in the refrigerator for 30 minutes to maintain structural integrity and prevent spreading.
  7. Scoop the chilled dough onto baking sheets lined with parchment paper and bake for 12 minutes.
  8. Remove from the oven and transfer immediately to a wire cooling rack to stop the cooking process.