6ounceswhite chocolate chipsor chopped chocolate bar
1/2teaspoonflaky sea salt*
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
Use a whisk or stand mixer to mix the flour, baking soda, baking powder, and table salt in a medium-sized mixing bowl.
In a separate bowl, beat the butter and sugar together until they are light and fluffy. Add the egg and vanilla and mix until incorporated.
Add the dry flour mixture bit by bit and blend until just incorporated and smooth. Add the oats and white chocolate a bit at a time and mix until well incorporated.
Use a medium cookie scoop or a tablespoon (heaping) to split the dough into 24 portions. Roll each by hand into balls and place on the baking sheets about 2 ½ inches apart. Gently press down each ball into about a 3/4 inch thickness.
Sprinkle a few flakes of sea salt on each cookie.
Bake for 13-16 minutes or until the cookies are deep golden brown. Be sure to rotate the baking sheet halfway through. When done, allow to cool for a minute or two on the baking sheet, and then transfer to a wire rack to completely cool.
*Oh and, whatever you do, don’t skimp on the sea salt on top – it’s the best part.