These cookies are a perfect way to quiet your sweet tooth. The brown butter adds depth of flavor and the final results are the perfect mix of chewy delicious oatmeal and chocolate cookies. A pinch of salt on top is optional, but adds one more layer of flavor. Make a batch to share or make some and freeze the extra for when you need to treat yourself!
Brown butter in a skillet over medium heat until a nutty brown color. It will most likely foam up and have a few brown specks in it. This is to be expected. It should smell toasted and be a light golden brown, be careful not to let it burn. Let cool slightly while you gather the remaining ingredients.
Beat together brown butter, brown sugar and white sugar in your mixing bowl. Set aside to cool slightly.
In another bowl, combine the flour, cornstarch, baking soda, baking powder and salt. Stir with a whisk.
Add the eggs to the butter mixture, one at a time, mixing after each until incorporated. Stir in the vanilla.
Add the flour mixture to the wet ingredients a little at a time and beat until combined.
Stir in the oats, walnuts or pecans and chocolate chips.
Refrigerate the dough for at least one hour.
Preheat oven to 350°F. Use a medium cookie scoop (or a about 1½ Tablespoons) of dough per cookie onto a cookie sheet and bake for 8 to 10 minutes.
When you remove it from the oven, sprinkle each cookie with a pinch of sea salt if desired.
Cool on baking sheet for 5 minutes, then remove onto a cooling rack. Once completely cooled, store in an airtight container at room temperature or freeze until ready to eat.