In a saucepan or frying pan (preferably with a lighter colored bottom so you can see better) over medium low heat, brown your butter. This should take between 5-10 minutes. Watch it closely and stir often once the butter melts. Set butter aside to cool slightly.

Preheat oven to 375 degrees (unless you plan on chilling your dough in which case do that later)

In a medium bowl, combine flour, spices and baking soda, set aside.

In a large bowl or stand mixer, mix together brown butter and both sugars. Mix for about 3 minutes then add in eggs, molasses, and both extracts, mix for another 3 minutes or until well combined.

Mix in flour, I like to do this in two parts until just combined. It’s important not to over mix. Mix in oats and chocolate chips until combined.

Chill if desired.

Measure about 75 grams of dough and roll into a ball. You should end up with about 16 large cookies. Place on a lined cookie sheet, about 4 inches apart.

Bake for 10-14 minutes, I recommend turning the sheet about halfway through

Allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack