1 ½ cups flour

¾ tsp flaky salt

¾ tsp baking soda

¾ cup butter, divided

1 cup brown sugar

¼ cup sugar

2 eggs

2 tsp vanilla extract

1 ¼ cup oats

6 oz bittersweet chocolate, chopped

Preheat: Set oven to 375.

Brown the butter: Cook ½ cup unsalted butter in saucepan over medium heat, stirring frequently, until butter foams, then browns, about 4 min. Scrape melted butter into mixing bowl and let cool for 1 minute. Cut the remaining ¼ cup unsalted butter into small cubes and add to the browned butter.

Mix: Add the brown and white sugar to the butter and whisk. Whisk in the two eggs and vanilla extract. Fold in the flour, salt, and soda; mix until no dry spots remain, but don’t overmix. Fold in the oats. Fold in the chocolate

Rest the dough: At least 10 min, up to overnight in the fridge

Bake: Until deep golden brown and firm around the edges, 8-10 minutes. If baking from frozen, add 1 -2 min on to cooking time. Sprinkle with flaky salt.