Browned Butter Peanut Butter Oatmeal Chocolate Chunk Cookies

Browned butter lends a nutty flavour to these cookies. So much yum!

Browned Butter Peanut Butter Oatmeal Chocolate Chunk Cookies
Adapted from: Cooking Classy

Ingredients:
10 Tbsp (150g) butter, diced (I used salted)

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup old fashioned rolled oats *I used 1 cup instant oats
• 1 cup packed light-brown sugar *I reduced to 3/4 cup
• 1/4 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup milk chocolate chips *I did not add
• 3/4 cup semi-sweet chocolate chips *I used 1 1/2 cups chopped chocolate 
• optional - Maldon or coarse sea salt

Method:

1. 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.

• 2. Preheat oven to 350 degrees (180C). In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Stir in oats, set mixture aside. 
• 3.  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 (or chunks). 4. Scoop dough out and shape into balls, about 3 Tbsp each (I did each one 50g by weight). 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 (if you make smaller cookies, reduce baking time). 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.
• Note:
• *The first batch will to spread more than the second batch (unless you have two ovens and bake both batches at the same time), 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. (I rested the cookie dough balls in the fridge for 20 minutes before baking)