Begin by browning the butter. Once butter is browned pour into the bowl and put in freezer for 15 minutes to cool.
In a medium bowl mix the dry ingredients, the flour, oats, baking soda and salt.
In a large bowl, if you are using a KitchenAid mixer use your mixing bowl. Combine the wet ingredients the brown sugar eggs vanilla extract and mix until creamy.
Pour the dry ingredients into the large bowl of wet ingredients until combined. Do not over mix. Add in chocolate chips.
Refrigerate for 10 to 15 minutes.
Preheat oven to 350°
Lined baking sheet with parchment paper.
Use either a cookie scoop to form balls or form by hand. Place dough about 2 inches apart on baking sheet. They can be slightly close together because they will not spread a pope much while baking. Once dough is formed and on cookie sheet gently press down so that they are flat on top.
Bake for 10 to 12 minutes just until they start to lightly brown on the top and on the edges. The middle will seem slightly under done when you take them out. They will continue baking once they come out of the oven. Transfer to cooling rack and immediately sprinkle with flaky sea salt.
While each batch is baking make sure to put dough back in the fridge.
