Chocolate Chunk Oatmeal Cookies

• 1.5 cups (120 grams) old fashioned oats
• 2/3 cup (80 grams) all purpose flour
• ​1/4 teaspoon salt
• 1/2 teaspoon baking soda
• ​1/2​ cup room temperature unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 egg at room temperature
• 1 teaspoon vanilla extract
• 50 grams (1.7 oz) or about 4 tablespoons of chopped dark chocolate of your choice (I used a 85 percent dark chocolate bar) + more for the top (optional)
• Flaky sea salt for tops of the cookies (optional)

Instructions:

1. Whisk the flour, baking soda and salt together in a bowl, and set aside.
2. In a large bowl, add room temperature butter, brown sugar, and granulated sugar and beat on medium for about 3 minutes. Make sure to scrape the sides of the bowl in between mixing to get all the ingredients incorporated. After 3 minutes of beating, butter and sugar will become fluffy and lighter in color and that’s what we want!
3. Add the egg and vanilla extract, mix until incorporated, about 1 minute.
4. Add in the flour, salt and baking soda, mix on low until the flour is just combined. we don’t want to over mix it.
5. Fold in the chocolate chunks and oats with a wooden spoon or a spatula.
6. Refrigerate the dough for 30 minutes. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
7. With a cookie scoop or a spoon, scoop the cookies on the parchment paper, sprinkle some sea salt on top (optional but makes them so much better!). Make sure to leave enough room between the cookies because they spread while baking.
8. Bake in the preheated oven for 6 minutes, take them out add a couple of chocolate chunks on top of each cookie, rotate the sheet and bake 4 more minutes (Total bake time: 10 minutes). If you like to have cookies with wrinkly edges, when you take them out at the 6 minute mark, tap the baking sheet on the counter or in the oven a couple of times. 
9. Let the cookies cool down on the baking sheet for 5-10 minutes (if you can resist!) then store in an airtight container.