Step 1: Brown the Butter

1. In a medium saucepan over medium-low heat, melt the butter. Stir continuously as it begins to foam.
2. Watch for small brown specks forming at the bottom of the pan—this means the butter is browned.
3. Once the butter turns golden brown and smells nutty, remove from heat.
4. Immediately pour the browned butter into a mixing bowl and let it cool for 10 minutes.

Step 2: Mix Wet Ingredients

1. Add the brown sugar and granulated sugar to the cooled browned butter and stir until smooth.
2. Stir in eggs and vanilla extract, mixing until fully combined.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, oats, baking soda, salt, and cinnamon.
2. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 4: Fold in Chocolate Chips

1. Gently mix in the white and semi-sweet chocolate chips.
2. If desired, reserve a few chocolate chips to press on top of the cookies before baking.

Step 5: Scoop & Shape the Cookies

1. Using a 2-tablespoon cookie scoop, portion out the dough onto parchment-lined baking sheets.
2. Leave about 2 inches of space between each cookie.
3. Gently press each cookie down slightly with your hand or the bottom of a glass.

Step 6: Bake the Cookies

1. Preheat oven to 325°F (163°C).
2. Bake for 11-13 minutes, or until the edges turn golden brown but the centers remain soft.
3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.