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1
Preheat oven to 350 degrees F. Line 3 heavy-duty cookie sheets with parchment paper.
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2
Cream together butter, sugars and molasses in mixer bowl fitted with paddle attachment.
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3
Add vanilla and beat for a minute or two.
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4
Add eggs one at a time, and beat until combined.
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5
Whisk together the flour, salt and baking soda and add to the egg mixture. Pulse until flour is just incorporated, then beat on medium speed for a minute or two. Stop the mixer, and using a spatula or plastic bowl scraper, mix in any pockets of flour underneath.
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6
Add oatmeal and mix on medium-low speed until combined. Scrape bowl. The cookie dough will be very thick and stiff. If you've got a small stand mixer, the cookie dough will try to escape -- just push it back down into the bowl.
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7
Using a large cookie scoop, scoop dough balls that are about 3 ounces each (smaller than a tennis ball, but bigger than a ping pong ball). With your hands, roll dough into balls to smooth the edges.
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8
Dip tops of each dough ball into a small bowl of extra oatmeal. Place back on pan. Press balls gently with the back of a fork or your fingers to slightly flatten. (I use a flat-bottomed 3-inch-wide 1-cup measuring cup and press the dough until it's the diameter of the cup.) Sprinkle with a little flaky salt.
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9
At this point, cookies can be frozen and baked off at a later time. Place them in one layer on a parchment-lined sheet pan. Stash in the freezer overnight or for several hours. (I prefer this freezing method, and I'm convinced it produces a chewier cookie, but I could also just be imagining it all.)
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10
To bake the cookies right away, place them a few inches apart on parchment-lined pans. Bake for 16 to 18 minutes, and no more. Rotate pans back-to-front and top-to-bottom at midpoint.
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11
Again, don't over bake your cookies or you'll lose the chewiness. When finished, the edges will feel set and the centers will feel soft. They'll be pale on top and lightly golden brown underneath. Let cool 5 minutes on pans, then transfer to a cooling rack.
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12
Now, go get a cold glass of milk and eat your cookie.
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13
Store cookies in an air-tight cookie jar or sealed plastic bag. Cookies reheat nicely in the microwave for about 15 seconds. They also freeze very well.
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14
Alternatively, for a small cookie, roll dough into 1-inch balls. Place on parchment-lined sheet pan about 1-inch apart. Dip balls into extra oatmeal. Slightly flatten balls. Sprinkle with a touch of flaky salt. Bake for 10 to 12 minutes. If necessary, press cookies down at midpoint. Makes about 4 to 5 dozen small cookies. (Small unbaked cookies can also be frozen and baked off at a later time.)
