Brown Butter Oatmeal Chocolate Chip Cookies

0 In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it! Once browned, remove from heat and let it cool for 10-15 minutes.
1 Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2 In a large mixing bowl, add the browned butter, brown sugar, and granulated sugar. Use an electric mixer to beat them together until smooth and creamy, about 2-3 minutes.
3 Add the egg, egg yolk, and vanilla extract to the bowl. Beat on medium speed until fully combined and smooth.
4 In a separate bowl, whisk together the flour, baking soda, and salt.
5 Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6 Using a spatula or wooden spoon, fold in the old-fashioned oats, quick oats, and chopped semi-sweet chocolate until evenly distributed throughout the dough.
7 Scoop about 1.5 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8 Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will continue to set as they cool.
9 Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these deliciously chewy brown butter oatmeal chocolate chip cookies.