Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with granulated and brown sugars until the mixture looks smooth and slightly pale, about 2 to 3 minutes.
- Add the eggs one at a time, beating briefly after each addition so the mixture stays emulsified. Stir in the vanilla.
- In a separate bowl, whisk together the oat flour (or all-purpose flour), baking soda, and salt until evenly combined.
- Add the dry mixture to the wet ingredients in batches. Mix gently and only until there are no streaks of flour. Overmixing will make the cookies tough.
- Fold in the chocolate chips by hand so they distribute evenly without overworking the dough.
- Drop rounded tablespoons or use a medium cookie scoop to place dough mounds on the prepared sheets. Leave 2 inches of space for spreading.
- Lightly sprinkle flaky sea salt on top of each dough mound for contrast.
- Bake for 10 to 12 minutes. Watch for golden edges while centers remain slightly soft — that ensures a tender interior once cooled.
- Let the cookies rest on the baking sheet for 2 to 3 minutes to finish setting, then transfer to a wire rack to cool completely.
Nutrition
Notes
Store baked cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to help maintain softness. Chill dough for thicker cookies. For a less sweet cookie, reduce granulated sugar by 2 tablespoons.