Brown Butter Oatmeal Chocolate Chip Cookies

 Prep Time 8 minutes

 Cook Time 12 minutes
 Passive Time 30 minutes
 Servings  16

INGREDIENTS

 1 cup salted brown butter

 1 cup light brown sugar
 1/2 cup cane or granulated sugar
 1 & 3/4 cup All Purpose Flour
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 teaspoon vanilla
 1/2 teaspoon salt
 2 eggs
 1 cup chopped bittersweet or semisweet chocolate
 2/3 cup chopped walnuts
 1 cup lightly toasted organic oats
 1/4 cup turbinado sugar
 1/4 cup chopped semi sweet chocolate
 2 tablespoons water
 Flakey sea salt

INSTRUCTIONS

1. In medium sauce pan, brown 2 sticks of butter. Add 2 tbsp water when done, stir

2. In a large bowl, pour the brown sugar, granulated sugar, brown butter, vanilla
and stir well. Doing this will help to cool the butter before adding the eggs.

3. Then add one egg at a time and whisk until fully incorporated

4. Add the salt and sift in the flour, baking powder and baking soda.

5. Fold the flour into the wet batter until fully incorporated and try not over mix.

6. Add the chocolate chunks, semi sweet chocolate and walnuts and fold
everything into the batter.

7. Let dough rest overnight

8. Using an ice cream scooper, scoop some of the dough and then roll the dough
ball in some turbinado sugar and then place it on a large baking pan. Sprinkle
with flakey sea salt. Continue this step until you have to no dough left.
9. Freeze

10. Bake 4 cookies a tray at 375 degrees for about 20 min total, start banging
around 5-7min and continue every time dough puffs up. Edges should brown a
little. Cookies are done when they don’t puff as much. Don’t overbake