I N G R E D I E N T S

• 1 cup of butter, melted
• 1 1/3 cup of brown sugar
• 2/3 cup of granulated sugar
• 2 teaspoons of salt
• 2 1/3 cups of all purpose flour
• 2/3 cup of rolled oats
• 1 teaspoon of baking soda
• 1 tablespoon of vanilla extract
• 2 eggs
• 2 cups of semisweet chocolate wafers (or chunks)
• Flaky sea salt to garnish

D I R E C T I O N S

1. Microwave the butter just until melted. In a separate bowl, whisk together the sugars and 2 teaspoons of salt. Drizzle in the melted butter and whisk until smooth.
2. Whisk in the eggs and vanilla until combined.
3. Sift in the flour and baking soda. Fold until just combined with a rubber spatula.
4. Add in the chocolate wafers and rolled oats. Refrigerate the dough for at least 30 minutes.
5. Using a medium cookie scoop, scoop about 3-4 dozen cookies onto a baking tray. Freeze for 15 minutes until firm. Save half of the cookie dough balls in a freezer bag.
6. Preheat the oven to 350°F. Bake the cookies on a baking sheet for 12-13 minutes. About halfway through, add more chocolate wafers to the cookies. Remove from the oven and cool on a rack. Garnish with flakey sea salt.