Instructions

Making the Browned Butter

1. In a medium saucepan, melt the butter over medium heat. Continuously stir for a couple of minutes while the butter is boiling, and it changes from yellow to golden brown.

2. When the butter begins to turn light brown (after about 3 to 4 minutes), remove from the heat, and transfer to a heatproof bowl.

3. Let the butter cool. This should take around 10 minutes.

Making the Cookies

1. Add the melted brown butter into a mixing bowl, and cream together the butter and sugars.

2. Add in the eggs and vanilla, and combine until fully creamed together.

3. Fold in the baking soda, baking powder, salt, and cornstarch.

4. Fold in the flour and quick oats one cup at a time, making sure not to overmix.

5. Slowly fold in the semi-sweet chocolate chunks, saving some to top the cookie dough balls if desired.

6. Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.

7. Preheat oven to 350°F.

8. Spray two cookie sheets with cooking spray and place parchment paper on top.

9. Scoop dough using an ice cream scoop and roll into a large ball using your hand.

10. Place cookie-dough balls on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread. Add additional chocolate chunks to the tops of the cookie dough balls if desired.

11. Bake for roughly 13-15 minutes, or until the cookies begin to crack in the center and are golden-brown on the edges.

12. Remove from oven and cool on rack for 15 minutes.

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