When I saw, though, that these cookies not only had brown butter in them but also won an award at her state fair, I simply HAD to make them. They are a little more labor intensive than a “normal” cookie, but the outcome is well worth it. Mr. V said that while he wasn’t ready to throw out every other chocolate chip cookie recipe ever, these were VERY good. And he’s quite the cookie expert.
I made only a slight variation and used half a bag of chocolate chips and half a bar of very dark chocolate, chopped up. I love the combination!
Put one stick of butter aside to soften. Preheat oven to 350F.
In a small nonstick skillet, melt other stick of butter over medium-low heat. Continue cooking until butter is foamy and light golden brown. Pour into a bowl to cool.
Wash skillet out with water and dry. Add 1/2 c. oats and toast over medium heat. Cook about 3 minutes, stirring frequently. Transfer oats to food processor and process until very fine, like flour.
Toast the nuts in the skillet for 4-5 minutes, until they are fragrant. Set aside.
In a large bowl, combine softened butter, brown butter, sugars, salt, vanilla, vinegar, and ground oats. Combine with an electric mixer on low, then turn to high [speed 6 or 7] and let go 3-4 minutes, until mixture is paler in color and fluffy.
With mixer on medium speed, add in eggs, then baking soda. Turn to low and add flour one cup at a time, until just combined.
Stir in chocolate chips/pieces and nuts.
With a tablespoon or small cookie scoop, scoop dough onto parchment-paper lined cookie sheets. Bake 10-11 minutes, until cookies are light golden brown.
Cool cookies for 3 minutes on sheets, then transfer to cool on wire racks.