1-First, melt the unsalted butter over medium heat until it turns a light brown and amber color, then measure exactly 3/4 cup (160g) and let it cool.

2-In a medium bowl, whisk together the flour, oats, baking soda, and salt for even mixing.

3-Next, in a large bowl, combine the cooled brown butter with brown sugar, eggs, and vanilla extract, whisking until smooth.

4-Fold in the dry ingredients and any mix-ins gently to keep the dough tender.

5-Chilling and Baking Steps:* Refrigerate the dough for 20 minutes to help it hold shape.* Preheat your oven to 350°F and line a baking sheet with parchment paper.* Scoop dough into balls, press to 1/2 inch thickness, and bake for 10-14 minutes depending on size.

6-Once baked, sprinkle with flaky sea salt and cool for 15 minutes. This method ensures your cookies turn out just right, with edges golden and centers soft.