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Preheat oven to 350°F and line two baking sheets with parchment paper.
Whisk together flour, oats, cornstarch, baking soda, and salt in a small bowl.
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 5 minutes. Pour brown butter into a medium mixing bowl and let stand for 10 minutes to cool slightly. (Full step-by-step recipe tutorial)
Add granulated sugar and light brown sugar to mixing bowl with brown butter and whisk until incorporated. Whisk in egg and vanilla until smooth. Fold in flour mixture just until incorporated (no flour streaks remain). Fold in chocolate chips.
Use a medium cookie scoop coated with nonstick spray to form 1 ½-inch balls of dough (approximately 32 grams each) and place two inches apart on baking sheets. Top with chocolate chips.
For 11 to 12 minutes, rotating pans halfway through, until edges are golden and set. Sprinkle cookies with flaky salt and let cool 10 minutes on baking sheets, then transfer to a wire rack and let cool completely.
Store cookies in an airtight container at room temperature for up to 3 days. To freeze, let cookies cool completely then transfer to an airtight container and freeze up to 2 months. Rewarm cookies in a 350°F oven for 5 minutes or until heated through.