Sugar Spun Run's Chewy Brown Butter Oatmeal Chocolate Chunk Cookies

Brown the butter: Melt the butter in a medium skillet or saucepan over medium-low heat. Increase heat to medium and cook, stirring frequently as it bubbles and pops.

Continue stirring and scraping the bottom of the pan until golden-brown nutty specks form. Immediately pour into a large heat-proof bowl and allow to cool completely to room temperature.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Once the browned butter is no longer warm, add the brown sugar and granulated sugar; stir thoroughly until well blended.

Add the room-temperature eggs and vanilla extract, beating until smooth and uniform.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, stirring just until completely incorporated.

Fold in the rolled oats and chopped chocolate chunks until evenly distributed throughout the dough.

Scoop rounded 1 ½-tablespoon balls of dough, roll between your palms into smooth balls, and space at least 2 inches apart on prepared sheets (no chilling required).

Bake on the center oven rack at 350°F (175°C) for 9 to 11 minutes, until edges are golden and centers remain soft.

Immediately sprinkle warm cookies with flaky sea salt. Allow to cool 5 to 10 minutes on the baking sheet before transferring to a wire cooling rack.