Method

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Measure ingredients so everything is ready.

In a medium bowl whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt until well combined. Set aside.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle, cream 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the bowl as needed.

Add 1 large egg and 1 tsp vanilla extract to the creamed butter and beat on medium speed until incorporated, about 30–45 seconds.

With the mixer on low speed, add the dry flour mixture in two additions, mixing just until combined after each addition. Do not overmix.

Mix-ins / Finish

Add mix-ins

Fold 1 cup semi-sweet chocolate chips and 1/2 cup rolled oats (if using) into the dough by hand with a spatula until evenly distributed.

Portion cookies

Using a 1/4-cup scoop or large spoon, portion dough into eight equal mounds (about 2 1/2 to 3 tablespoons each will yield eight large cookies). Place them on the prepared baking sheet about 2 inches apart. For taller, thicker cookies, chill the dough mounds in the refrigerator for 15–20 minutes before baking.

Bake

Bake in the preheated 350°F (175°C) oven for 11–14 minutes, until edges are set and the centers still look slightly soft. Rotate the pan halfway through baking for even color.

Finish and cool

Remove from oven and immediately sprinkle each cookie with a small pinch of coarse sea salt (about 1/32 tsp each). Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

8 Jr. Gillie Cookies Recipe