Servings: 24

2 cups flour 2 cups flour
1 cup rolled oats 1 cup rolled oats
1/4 teaspoon baking soda ¼ teaspoon baking soda
1/4 teaspoon baking powder ¼ teaspoon baking powder
1/4 teaspoon salt ¼ teaspoon salt
1 cup unsalted butter, softened 1 cup unsalted butter, softened
1 cup packed brown sugar 1 cup packed brown sugar
2 large eggs 2 large eggs
2 teaspoons vanilla 2 teaspoons vanilla
12 ounces semisweet chocolate 12 ounces semisweet chocolate
Sea Salt as needed Sea Salt as needed

Preheat the oven to 300F.
In a medium bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
In a large bowl, cream the butter. Beat in the sugar and continue to beat until well combined. Beat in the eggs, one at a time, then add the vanilla.
Being careful not to over mix, blend in the flour mixture, then stir in the chocolate chunks.  Cover and refrigerate for at least 4 hours (ideally 24 hours).
Divide the dough into equal portions, ideally using an ice cream scoop with a release arm. Place the portions of dough 3 inches apart. Top with a dusting of sea salt.
Bake until lightly browned on the underside, (about 20 minutes). Cool on the cookie sheet for 1 minute, then carefully transfer to a wire rack to cool completely.