You asked (well, at least one of you did), so I delivered. This was the second of three things I made yesterday as part of my birthday baking bonanza - still to come, Valrhona chocolate chip brownies.
This recipe comes from one of my go-to cookbooks, The America's Test Kitchen Family Baking Book.
Salty Oat Cookies
(from The America's Test Kitchen Family Baking Book)
1 c. (5 oz) AP flour
1/2 t. baking soda
1/4 t. table salt
16 T. (2 sticks) unsalted butter at room temp
1 c. (7 oz) sugar
1/4 c. (1 3/4 oz) light brown sugar
1 large egg
1 t. vanilla
3 1/2 c. (10 1/2 oz) old-fashioned oats
1/2 t. coarse sea salt (don't use table or kosher salt, you want something big and flaky - I'm a fan Falksalt Crystal Flakes)
Preheat oven to 375 degrees. Line 2 or 3 baking sheets with parchment. Whisk flour, baking soda and table salt together in a medium bowl.
In a large bowl or mixer, cream together butter and sugars until light and fluffy (about 3 mins in a mixer, longer if using a handheld mixer). Beat in the egg and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds (don't overmix). Mix in the oats until just incorporated.
Using a cookie scoop (whatever size you've got, mine is 1 Tablespoon), form balls and place on cookie sheets about 2 inches apart. Flatten slightly with the palm of your hand and sprinkle with the salt.
Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 17 minutes, switching and rotating the pans halfway through baking. The cookies may not look completely done by now, but they'll firm up out of the oven.
Cool cookies on a the pans and then transfer to a rack or eat right away. They have the appearance of being wholesome, so I'm all for it if you want to eat a couple for breakfast.