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 the granulated and brown sugars until smooth and slightly fluffy.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the oat flour or all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the chocolate chips evenly through the dough.
Baking
- Drop rounded tablespoons of dough onto the prepared cookie sheets, leaving space for the cookies to spread.
- Sprinkle each mound lightly with flaky sea salt.
- Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.
Nutrition
Notes
If you don’t have oat flour, pulse rolled oats in a blender until fine for a quick substitute. For a slightly lighter bite, use all-purpose flour. Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container.