Brown Butter Oatmeal Chunk Cookies

Heat a small saucepan over medium‑low heat and add butter. Whisk 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, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidify at all, but it should not be warm to the touch.

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

Once butter has cooled, add 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 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 dough into 1 ½ inch balls. Place 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.