In a small sauce pan melt the butter over medium low heat, stirring occasionally, until it turns golden brown and smells nutty. This takes about 5 minutes. Remove from heat and set aside.

In a medium bowl mix cream the egg with both sugars and vanilla. When the egg and sugar mixture is thoroughly combined, slowly mix in your browned butter.

In a large bowl, whisk together the oats, flour, salt, baking powder, and chocolate chips.

Slowly fold the dry ingredients into the wet ingredients. Beat until just combined.

Cover the dough and let it chill in the fridge for at least an hour.

Once the dough has chilled, remove from refrigerator and roll into 24 equal sized balls. Place them about 3 inches apart on a cookie sheet lined with aluminum foil and sprayed with nonstick spray.

Bake at 350 for 8-11 minutes or until the edges of the cookies are golden brown.