Brown Butter Oatmeal Cookies

1. Add the butter to a medium saucepan and place over medium heat. Stir to melt, then continue to stir as it goes from loud and bubbly to quiet and foamy, about 5 minutes. At that stage, the browning process will happen quickly so keep stirring until it reaches a rich, deep brown color and gives off a nutty/toffee aroma, about 1 minute. 
2. Remove from heat and pour into a wide and shallow container, scraping in every last bit. Place in the refrigerator until opaque and soft, about 1 hour. Give it a stir about halfway through to ensure it’s chilling evenly – don’t let it get too firm or hard. 
3. Once chilled, preheat the oven to 350F and line a large baking sheet with parchment paper.
4. Using a hand or stand mixer with the paddle attachment, mix together the chilled butter and sugars on medium speed until smooth and creamy, about 1 minute. 
5. Then scrape down the bowl and add the eggs and vanilla. Mix again on medium speed until well combined, about 30 seconds. Mix in the baking soda, baking powder, salt, and cinnamon, then mix in the oats until evenly distributed.
6. Add the flour and mix until roughly combined, then use a spatula to fully bring the dough together by hand. It will be a very thick dough, so just keep working at it until it becomes one even consistency. 
7. Using a large cookie scoop (3 tablespoons worth) place about 5 cookies on the baking sheet, spaced at least 4 fingers apart. Bake for 11 to 13 minutes or until the edges are golden and the center is pale, puffed, and slightly underdone. Sprinkle the cookies with a pinch of sea salt and transfer to a cooling rack while you continue baking the rest of the batch.
8. Enjoy warm or completely cooled! They’re delicious either way.