• Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Line 2 large baking sheets with silicone baking mats or parchment paper, set aside.

Brown the Butter

• Cut butter into ½ “ cubes.
• Put butter in a thick-bottomed pan (preferably in an even layer).
• Cook over medium heat, stirring occasionally,
• First, the butter will melt.
• Then, it will begin to foam on top and start bubbling.
• Next, it will start turning light brown with light brown flecks.
• Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.
• As soon as the butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking. It should be amber in color with nice dark amber flecks throughout.

Make the Cookies

• In a small bowl, combine flour, sea salt, cinnamon, baking soda, and baking powder. Set aside.
• In a large bowl, add the browned butter brown sugar and granulated sugar and stir to combine.
• Then, add the egg and vanilla and mix until fully incorporated.
• Add the dry mixture and stir to combine.
• Stir in oats and chocolate chips (or your desired mix-ins).

Bake & Cool

• Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
• Bake in the preheated oven for 7-8 minutes, until the edges are lightly browned and the cookies just barely look set. They cook fast, so please watch them carefully.
• Remove baked cookies from the oven and sprinkle them with flaky sea salt.
• Let them cool on the pan for 5 minutes before transferring to a wire cooling rack to cool completely.