BROWN BUTTER BANANA BREAD OATMEAL CHOCOLATE CHIP COOKIES

Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt & slightly brown, while stirring continuously (~5-8 mins). Remove from heat & immediately pour into a large bowl. Set aside to cool slightly. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder & salt. Set aside. Once the brown butter is slightly cooled, add both sugars & whisk. Then whisk in the mashed bananas, egg yolk & vanilla until fully combined. Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined. Then, fold in the chocolate chips/chunks. Cover the bowl and place in the fridge to chill for at least 30 mins. While chilling, preheat the oven to 375F, and line 2 baking sheets with parchment paper. After the dough has chilled, remove the dough from the fridge and use a large cookie scoop (3 tbsp) to scoop and drop balls of dough onto the baking sheet. Bake at 375F for 12-14 mins, or until the middle still looks soft, but the edges are golden brown. Remove from the oven and use a bowl or large round cookie cutter to shape into the ‘perfect’ circle. You can press extra chocolate chips into them immediately after removing them from the oven to get the melty chocolate on top (I did this). Let cool for 5 mins. Then serve warm with a sprinkle of flaky sea salt & a glass of milk or scoop of vanilla ice cream. Enjoy!