Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.

Melt butter in a medium skillet or pan over medium heat. After a few minutes, the butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a minute or two, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown, turn a golden amber color and give off a nutty almost hazelnut-like aroma. 

Immediately transfer the butter to a bowl to prevent burning but make sure you scrape all the yummy brown bits from the pan with a rubber spatula; this is where the flavor is! Set brown butter aside to cool for 5-10 minutes.

Add every last bit of brown butter and brown sugar to the bowl of an electric mixer and mix on medium-high until well combined, about 1 minute. 

Beat in the eggs and vanilla extract until smooth and creamy, about 1 minute. 

Add the dry ingredients: flour, oats, cornflakes, baking soda and salt. Beat on medium speed until just combined, about 1 minute. The cornflakes should be well blended into the dough. 

Lastly add in butterscotch chips and mix on low speed until just combined.

Use a medium cookie scoop to grab about 1 large heaping tablespoons of dough. Drop on prepared cookie sheet, leaving at least 2 inches of space between each cookie. Bake for 9-11 minutes or until golden brown on the edges. 

Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling completely. Sprinkle cookies with a little fancy sea salt and serve. Makes 2 dozen cookies. Feel free to double the recipe to serve more!