Place the butter in a saucepan over medium heat. Stir constantly until the butter is a light amber brown and has a nutty aroma. Place the butter in a large mixing bowl and set aside for 2 hours or until it is room temperature and a spreadable consistency.
Preheat the oven to 350° Fahrenheit and spray two baking sheets.
Cream together the brown butter, brown sugar, and vanilla until light and fluffy. Add the eggs one at a time and mix until completely combined.
Add the flour, oats, and baking soda to the wet ingredients, stir until just combined. Add the chocolate chips.
Scoop the cookies onto the prepared pans and bake for 8-11 minutes.
Enjoy! The cookies will keep in an airtight container for up to 4 days.
The vanilla extract in this recipe can be adapted into your personal preference and will vary based on the concentration of your vanilla. Pure vanilla extract's concentration varies from brand to brand some being 8-12 times more potent than others.
Keyword Brown Butter, Cookie, Dark Chocolate, Oatmeal