Preheat oven to 350F. Grease a 9-10” nonstick skillet.

In a large saucepan over medium high heat, add the butter. Stir until melted, then reduce heat to Medium to continue stirring until butter has browned, about 3-4 minutes. The butter will have brown specks at the bottom and smell nutty. Remove from heat and pour into a heat-safe bowl to cool in the fridge or freezer for 10-15 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, add the cooled browned butter, granulated cane sugar, and light brown sugar. Beat 1 minute.

Add the eggs, vanilla, and water. Beat until silky ribbons, about 2-3 minutes.

Fold in the flour and oatmeal.

Add the chopped chocolates and mix until incorporated.

Transfer the cookie dough to the skillet.

Bake for 18-24 minutes, until centers are just set and edges are beginning to turn golden.

Let cool on the pan 10 minutes before topping off with Talenti Madagascar Vanilla Gelato to enjoy!