The butter, sugar, and chocolate place these giant-sized cookies firmly in the sinful delight category. Their use of whole grains and less processed sugars though, adds a depth and nuttiness to the flavor while boosting their nutritional value. Whole grains make so many things better!
Browning of the butter was inspired by the delicious Financier cookie recipes I've enjoyed, and the general ingredients are adapted from the basic chocolate chip cookie recipes you'll find everywhere. I love love love turbinado sugar! In this cookie it adds to the crunchy factor, but you can certainly get away with using all brown sugar instead.
I find these best enjoyed the same day they're made for their inner chewiness factor. You may store them at room temperature in an airtight container for a few days. —Ghazzzit
Place butter in a small saucepan over medium heat. After the butter melts, continue cooking for another 4-5 mins until it turns golden brown. Remove from heat and set aside to cool slightly.
Mix the flour, ground oats, soda and salt in a small bowl, set aside. Lightly beat the egg and yolk together in a small bowl, set aside.
In a large bowl, combine the browned butter and sugars thoroughly. Slowly drizzle the beaten eggs into the butter and sugar mixture, stirring constantly to incorporate the egg but prevent it from cooking on contact in case your butter/sugar mix is still very warm. Add the vanilla to the mixture and stir until thoroughly combined.
Add the flour mixture all at once, stirring well by hand (I find it easiest to use a spatula for scraping around the bowl). Add the chocolate chips, mix until evenly distributed.
Portion 3 tablespoons of dough for each cookie and drop onto a baking sheet lined with parchment/Silpat about 3 inches apart. Bake in the upper third of the oven for 20-22 mins. Remove from the oven when the cookies are just barely browning on the edges. Allow the cookies to cool on the sheet for 3-5 minutes before removing them to a rack to cool completely.