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1. Preheat the oven to 350 F, and line two baking sheets with parchment paper.
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2. Melt 1 stick of butter in a nonstick skillet over medium heat until foamy and golden brown. It's done when the solids have separated and there are brown specks in the bottom. Set the butter aside.
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3. In a clean nonstick skillet over medium heat, toast the oats, stirring frequently, until light golden in color (about 3 minutes). Then grind the oatmeal in a food processor until powdery (about 1 minute). Set aside.
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4. If you're using nuts, spread them out on a plate and microwave them in 30 second increments 2-3 times until toasted, stirring in between heatings. Set them aside to cool.
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5. In the bowl of a stand mixer, beat the remaining stick of softened butter, the browned butter, brown sugar, granulated sugar, salt, vanilla extract, and vinegar on low speed to combine, then on high speed until fluffy and lighter in color (about 5 minutes-this will force air into the butter).
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6. Add the eggs and mix until combined. Add the oat mixture and baking soda; beat for another minute.
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7. Add the flour, a half a cup at a time and mix on low speed just until incorporated.
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8. Add the chocolate chips and toasted nuts. Mix on low until incorporated.
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9. With a size 50 cookie scoop or a generous tablespoon, drop the dough onto the parchment paper-covered baking sheets, spaced 3 inches apart.
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10. Bake for 11 minutes or until golden around the edges (10 minutes on an airbake pan). Keep an eye on the first pan to judge the correct amount of baking time since all ovens are different.
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11. Remove the cookies from the oven and let them sit on the cookie sheet for 3 minutes before moving to a cooling rack. (Veronica prefers to take her cookies out of the oven when they are puffy and still a little raw looking because the residual heat from the pan continues to bake them, yielding a cookie that is slightly crisp on the outside and very soft and chewy on the inside.)
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12. Note: These cookies are best baked shortly after mixing the batter together. There is no need to refrigerate the dough.
