Start by making the brown butter. In a medium saucepan, melt the butter over medium heat, stirring occasionally.

Continue cooking until the butter foams, turns golden brown, and releases a nutty aroma (about 5 minutes). Watch closely to avoid burning.

Transfer the browned butter to a large mixing bowl and let it cool for 10 minutes.

In a medium bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt. Set aside.

To the cooled brown butter, add brown sugar granulated sugar. Mix until well combined.

Mix in the eggs, one at a time, followed by the vanilla extract and molasses.

Add the dry ingredient mixture to the wet ingredients. Stir until just combined.

Stir in the chocolate chips. (Recommend switching to a spatula to fold them in.)

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.

While the dough is chilling, preheat the oven to 350°F (175°C).

Line two baking sheets with parchment paper.

Scoop dough into 2 tablespoon portions (about 40g each) and place them 2 inches apart on the prepared baking sheets.

Bake for 9-11 minutes, until the edges are golden brown but the centers look slightly soft.

As soon as the cookies come out of the oven, use a large round cookie cutter or a glass to gently scoot around each cookie in a circular motion. This will help create a perfectly round shape.

While the cookies are still warm, press a few extra chocolate chips on top for a bakery-style look.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.