Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies

Directions

Brown butter in a small saucepan over medium heat . Remove from heat and pour and scrape browned butter and bits into the bowl of an electric stand mixer and allow to rest 30 - 35 minutes until cool. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Stir in oats, set mixture aside. Add light brown sugar and granulated sugar to cooled butter in bowl of electric stand mixer, and using a paddle attachment, whip mixture on medium speed, 3 - 4 minutes, frequently scraping down sides of bowl. Blend in peanut butter. Add in egg and vanilla and mix until blended. Slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Scoop dough out and shape into balls, about 3 Tbsp each . Transfer to a Silpat or parchment paper lined baking sheet, spacing them at least 2-inches apart*, and bake in preheated oven 10 - 11 minutes . Sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store in an airtight container. *The first batch will to spread more than the second batch , as the dough rests I'm guessing the oats absorb some of the oils so the cookies won't spread as much while baking. So, I would recommend if your dough has rested for about 20 minutes before baking that you slightly press down on the cookie dough balls to flatten slightly.