Preheat the oven to 350℉. Line two baking sheets with parchment paper or silicon baking mats. Set aside.
In a medium sized saucepan, melt the butter over medium heat until it begins to sizzle and foam. Keep cooking, stirring frequently, until the butter starts to brown and gives off a nutty aroma. Once browned, remove from the heat and pour into a large heat safe mixing bowl to cool for 5 minutes.
While the butter cools, add the graham cracker crumbs to the same saucepan, which should still have a little butter on the bottom and sides. Toast the graham cracker crumbs over medium heat, stirring frequently, until lightly browned. Pour the graham cracker crumbs into a small bowl to cool.
To the slightly cooled brown butter, whisk in the granulated and brown sugar until combined. Add the honey and molasses and whisk to combine. Whisk in the eggs, vanilla, and rosemary, and the mixture should start to smooth out. Using a large rubber spatula, fold in the oats, flour, baking soda, cinnamon, and salt. Finally, fold in the graham cracker crumbs.
Using a large cookie scoop, shape the dough into balls roughly two tablespoons in size. Place 3 inches apart on the previously prepared baking sheets.
Bake the cookies for 12-13 minutes or until golden and set around the edges, but still a little gooey in the center. Let the baked cookies cool on the baking sheet for 10 minutes before enjoying warm. Cookies stay fresh sealed in an airtight container at room temperature for up to 5 days.
