Pumpkin Oatmeal Chocolate Chip Cookies

0 Preheat the oven to 350° F and line a baking sheet with parchment paper. 
1 Start by browning the butter. In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently until the butter turns a deep golden color and has a nutty aroma. Be careful not to let it burn. Remove from heat and allow it to cool. You can also set it in the fridge to set up until soft, not solid. 
2 In a separate bowl, whisk together the flour, oats, baking soda, salt, pumpkin pie spice, cinnamon and nutmeg. Set this dry mixture aside.
3 In a large mixing bowl, combine the cooled browned butter and brown sugar. Mix them together until smooth.
4 Add the pumpkin puree, egg and vanilla extract to the butter and sugar mixture. Mix until smooth.
5 Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough is formed.
6 Fold in the chocolate chips, making sure to evenly distribute them throughout the dough.
7 Using a small cookie scoop, drop rounds of cookie dough onto the prepared baking dish, leaving space between each cookie for spreading. Gently flatten each cookie dough ball with your hands.
8 Bake for 10-12 minutes or until the edges are golden brown.
9 Allow the cookies to cool on the baking sheet for a few minutes before serving or transferring them to a container.