Instructions

1. Combine the flour, baking soda,  and baking powder and set aside.
2. Blitz the oats in a food processor, blender, or spice grinder. Break the oats down into small pieces, but don’t turn them into flour.
3. Heat butter in a medium sauce pan. Once it’s melted and foaming, add the oats. Stir frequently, and cook until butter is well browned (the colour of coffee with milk) – generally about 5-7 minutes. Set aside to cool until comfortable to touch.
4. In a stand-mixer or large bowl, combine the brown butter/oat mixture with the brown sugar.
5. Add the eggs and vanilla and continue to mix.
6. Add dry ingredients and mix until they’re just incorporated. Stir in the chocolate chunks.
7. Let dough rest for 1 hour at room temperature.
8. Preheat oven to 350°F.
9. Use an ice cream scoop or large spoon to portion out 24 cookies onto baking sheets. Flatten the cookies slightly, then bake for 18-20 minutes (less for smaller cookies), or until the bottoms are lightly browned and the centers are set but still soft. Remove the finished cookies
   from the oven and cool on a rack.