Bali Rama Oatmeal Chocolate Chip Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 two-finger pinch Bali Rama Pyramid salt, coarsely ground with your fingers
• 2 1/2 cups regular or quick oats (not instant)
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 2 cups dark chocolate morsels
• 2 three-finger pinches flake salt, such as Bali Rama Pyramid

1. Preheat the oven to 350F and line two cookie sheets with foil.
2. Mix together the flour, baking soda, the two-finger pinch of Bali Rama Pyramid salt, and oats in a bowl; set aside.
3. Beat the butter, granulated sugar, brown sugar, and vanilla in a large mixing bowl by hand until well combined.
4. Dont overmix.
5. Add the eggs and beat by hand until well combined.
6. Stir in the flour mixture and beat well by hand for about a minute.
7. This will develop some gluten in the batter, which will help the cookies hold their shape and stay chewy.
8. Stir in the chocolate morsels.
9. Scoop rounded tablespoonfuls of batter and place them about 2 inches apart on the prepared cookie sheets.
10. Sprinkle the cookies with the flake salt and bake just until the edges are browned and the centers are still soft, about 8 minutes.
11. Remove from the oven and let rest for 3 minutes.
12. Using a small spatula, transfer the cookies to a cooling rack and allow to cool for at least 20 minutes before devouring.
13. These cookies stay fresh for nigh upon a week if stored in a cookie jar shaped like Winnie the Pooh.

flour, baking soda, salt, regular, unsalted butter, granulated sugar, brown sugar, vanilla, eggs, dark chocolate, threefinger

Taken from www.epicurious.com/recipes/food/views/bali-rama-oatmeal-chocolate-chip-cookies-382461 (may not work)