Better than Grandma's Chocolate Chip Oatmeal Cookies

Preheat the oven to 325° F. Line two sheet pans with parchment paper for easy cleanup, if desired. Set aside.

Place the soft butter in a large bowl and stir until smooth and creamy Add the brown sugar and stir until any small lumps of butter and brown sugar are incorporated. Add the white sugar and stir again. The mixture will be a thick and sandy at this point.

Add the egg, egg yolk and vanilla. Stir until creamy. Add the baking soda and salt and stir again.

Add the flour to the butter-sugar mixture and stir until incorporated. At first, it will seem like too much flour but just keep stirring (from the bottom up and scraping the sides of the bowl) and it will come together. Make sure all of the flour at the bottom of the bowl is incorporated.

Add 1 cup of the oatmeal and stir until well combined. Stir in the remaining oatmeal. Again, make sure all of the oats at the bottom of the bowl are incorporated into the dough.

Lastly, add the chips and toffee bits and stir until evenly distributed. It will be a stiff dough.

Scoop up the dough with a medium scooper (I use a #24 scoop which holds 2.7 tablespoons or 40ml) onto one of the prepared sheet pans, leaving 2 ½ -3 inches in between each scoop to allow for the cookies to spread.

Bake for 18-22 minutes or until light golden brown. Don’t overbake. Remove from the oven and sprinkle lightly with flaky sea salt. Allow the cookies to cool for 5 minutes on the pan then remove to a wire cooling back. Repeat with the remaining dough. (I like to keep the dough covered with a damp cloth or paper towel in between batches.)