In a saucepan, melt the butter over medium heat. Continue to cook the butter for about 4-5 minutes, swirling occasionally to see the bottom of the pan, until the butter is very fragrant, and nutty, golden brown solids have formed on the bottom of the pan.Pour the brown butter, scraping up all of the browned bits, too, into a medium-sized mixing bowl, and let cool at room temperature for 30 minutes.

After cooling the brown butter, add the granulated sugar and brown sugar, and mix vigorously with a wooden spoon for 1 minute.

Stir in the molasses, eggs and vanilla extract until smooth.

Separately, whisk together the flour, oats, salt, baking soda and cardamom. Add the dry ingredients to the butter mixture, and stir together into a dough. Stir in the chocolate chips.

Divide the dough into 20 portions using a cupcake or ice cream scoop with a release lever. Roll the dough into balls, and flatten the balls slightly with the palm of your hand. Cover with plastic wrap and chill the dough balls for 20 minutes.

While the dough is chilling, preheat the oven to 350 F, and position a rack in the center of your oven. Line a large baking sheet with parchment paper or baking paper.

Place the chilled dough 3 inches apart on the baking sheet (keeping the remainder of the dough in the refrigerator while you bake the first batch). Bake the cookies for about 9 minutes. They should appear set around the edges, underdone in the middle, and very pale. Do not over bake, or they will end up dry. (For a more well-done cookie, bake for 10-11 minutes, but honestly, 9 minutes is just right since they continue to bake as they sit on the hot baking sheet.)

Cool the cookies for 5 minutes on the baking sheet, then transfer to a cooling rack to cool and set completely.