• 1 C unsalted butter, softened
  • 1 C brown sugar, packed light
  • 1/2 C white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/4 C all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp Himalayan crystal salt
  • 3 C instant oats
  • 1 C semisweet chocolate chips


  1. Preheat oven to 325°F.
  2. Cream butter, brown sugar and white sugar in mixer on medium speed until smooth, about 3 minutes. Beat in one egg at a time until combined. Add vanilla.
  3. In a separate mixing bowl, whisk flour, baking soda and 1/2 teaspoon of salt and then add to butter and egg mixture and mix until combined.
  4. Fold in oats and chocolate chips into entire mix with a wooden spoon until combined.
  5. Drop dough by rounded tablespoons onto parchment-lined baking sheet two inches apart. Use the last 1/2 teaspoon of salt to sprinkle a pinch of salt onto the top of each cookie. Bake for about 12-15 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.