How To Make Salty Oat Cookies

1 C (5 ounces) AP flour
1/2 TSP Baking Soda
1/4 TSP Table Salt
16 TBS (2 Sticks) Unsalted Butter, softened
1 C (7 ounces) Granulated Sugar
1/4 C packed (13/4 ounces) Light Brown Sugar
1 Large Egg
1 TSP Vanilla Extract
31/2 C (10 ounces) old fashioned Rolled Oats
1/2 TSP Coarse Sea Salt, for Sprinkling



1. Adjust the oven racks to the upper-middle and lower-middle positions, and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda and table salt together in a medium bowl.
2. In a large bowl. beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 – 6 minutes. neat in the egg and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed
3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the oats until just incorporated.
4. Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Flatten the cookies to a 3/4 inch thickness with your palm. Sprinkle a few grains of the coarse salt over the flattened tops of each cookie.
5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, 15-17 minutes, switching and rotating the baking sheets halfway through baking. (The cookies will look raw between the cracks and seem underdone)
6. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack to cool completely.