Brown the Butter: In a stainless steel skillet, melt the butter over medium-high heat. Swirl occasionally for about 5-7 minutes until it turns a beautiful chestnut brown and smells nutty. Transfer to a bowl and let cool for 25-30 minutes.

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients: In your cooled brown butter, mix in the light brown sugar until well incorporated. Then add the eggs, vanilla, and molasses, and stir until smooth.

Prepare Dry Ingredients: In a separate bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, and spices.

Combine Dry & Wet: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Gently fold in the chocolate chips.

Scoop the Dough: Use a 2-tablespoon scoop to drop the cookie dough onto the prepared baking sheet. Slightly flatten each mound.

Bake: Bake for 6-8 minutes or until the edges are set but the centers still look slightly doughy. Let cool on the baking sheet before transferring to a wire rack.