Serves: 25 cookies

Total time: 1 hour

What you need:

• 2 ¼ cups all purpose flour
• 2 cups whole wheat flour
• 2 ½ tsp baking soda
• 2 ½ tsp baking powder
• 2 ½ tsp kosher salt
• 2 ½ cups oats (pulsed in a food processor for 18 seconds) 
• 1 cup milk chocolate chips
• 1 cup dark chocolate chips
• 1 ⅔ cup butter, at room temp. (about 3 sticks)
• 2 ½ cups light brown sugar
• 1 ¼ cups cane sugar
• 3 eggs
• 2 tsp vanilla
• Maldon for Garnish

How To Make It:

1. In a mixing bowl, combine the first five ingredients, set aside. In another bowl, mix together pulsed oats, milk and dark chocolate, set aside.
2. Using a stand mixer with a paddle attachment, cream butter and both sugars for 2-3 minutes. Scrape down the sides of the bowl. Add eggs one at a time making sure it's incorporated, then add vanilla. Cream until very light and fluffy, almost whipped and cream like, 8-10 minutes. Scrape bowl.
3. On low speed, add in the oat/chocolate mixture and the flour mixture and just until combined, do not over mix. Cover and chill for about 15 mins. Scoop into 2oz portions, flatten to 1-inch thick discs.
4. Bake at 350°F for 15-18 minutes or until golden. Sprinkle with maldon salt to finish.