Then, add the butter to a small saucepan on medium heat. Make sure to continuously stir or swirl the pan as the butter melts and then froths. When you see the milk solids turn a light brown color, turn off the stove and move the pan from the heat. The butter will continue to cook and should end up a nice warm brown. Let it cool just enough to pour into a small bowl or container and place the browned butter in the refrigerator to re-harden for about 30-45 minutes. You don't want it to completely harden, but it should be pretty close. It's best if the butter is still a paste consistency when you add it to the dough.

While the butter and chocolate harden, measure out the oats and the butterscotch. Then, combine the flour, malted milk, baking soda, cinnamon, and salt together in another small bowl. Set these aside too.

Turn down the mixer to low and switch out the whisk for a beater attachment. Add in the cooled browned butter and packed brown sugar. Once that incorporates, turn off the mixer and scrape down the sides of the bowl. Turn it back on low and add in the flour mixture a little bit at a time. Shut off the machine as soon as you no longer see loose flour in the mixing bowl. Do not overmix. Fold the butterscotch and oats into the dough with a spatula.

Once that is complete, scoop out the cookies using a #50, 1.6in (4cm) cookie scoop, onto a silicone mat lined baking sheet. The scoop should hold roughly 1.3tbsp or 25g of dough and should yield roughly 48 cookies.

Next, preheat your oven to 350°F (177°C). Place some chilled cookies, with at least 2in (5cm) of space between them, on a separate tray and put the cookies not being baked back into the fridge. Bake for 10-11 minutes. The edges of the cookies should just start to brown and the middle should be completely puffed and not look wet. Let cool for 5 minutes before moving to a cooling rack.