Brown Butter Pumpkin Cookies: Chewy

Instructions:

1. Place the butter in a light-colored skillet over medium heat. Melt and continue to cook, whisking constantly. Once the butter foams and mahogany-colored bits form at the bottom with a nutty aroma, remove from heat immediately. Stir in the salt and let cool for 15 minutes.
2. In a large bowl, combine the cooled brown butter with brown sugar and granulated sugar. Beat until smooth and sugars have begun to dissolve.
3. Mix in the pumpkin puree, room temperature egg, and vanilla extract until the mixture is fully emulsified.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, and cloves.
5. Gradually stir the flour mixture into the wet ingredients until just combined.
6. Gently fold in the old-fashioned rolled oats and semi-sweet chocolate chips using a rubber spatula.
7. Scoop the dough onto baking sheets lined with parchment paper.
8. Bake for 14 minutes until the edges are set and slightly golden.