In a medium-sized saucepan, melt the butter over medium heat, stirring continuously until it turns a golden brown with a nutty aroma, about 5-7 minutes.

In a large mixing bowl, combine the brown sugar and granulated sugar. Pour in the brown butter, making sure to scrape all the delicious brown bits from the saucepan.

Add in the eggs, one at a time, followed by the vanilla extract, mixing until smooth and creamy.

In a separate bowl, whisk together the rolled oats, flour, baking soda, and salt.

Gradually fold this dry mixture into the wet ingredients until just combined.

Fold in the chocolate chips, reserving some to sprinkle on top before baking.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Use a cookie scoop to drop rounded tablespoons of dough onto the prepared sheet, ensuring space for spreading.

Bake for 10-12 minutes or until the edges are golden brown. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.