Step 1

Line cookie sheets with parchment paper, silicone mats or spray with cooking spray. Set aside.

Step 2

In a medium bowl, combine oil, white sugar, brown sugar, egg and vanilla. With a hand mixer or stand mixer fitter with the whisk attachment, beat together for 1 minute until all ingredients are well-combined. No need to over mix, as it may cause the cookies to spread too much.

Step 3

To the wet ingredients mixture, add flour, baking soda and oats. With a large spoon, gently stir until all ingredients are well-combined.

Step 4

Refrigerate dough for 10-15 minutes. This keeps the cookies from spreading too much. Preheat oven to 350°F.

Step 5

Using a tablespoon or a cookie scoop, form dough into balls that are about 1 tablespoon each. Place on baking sheet a good distance apart because these cookies will spread a bit. I put 8 cookie balls on each cookie sheet to ensure they won't spread into each other!

Step 6

Quick Tip: Pop the remaining dough back into the fridge in between batches to ensure it stays cool.

Step 7

Bake at 350°F for 10-12 minutes until edges are slightly browned and center is still a bit soft. Sprinkle cookies with sea salt/flakey salt immediately after coming out of the oven. Cool for 5-10 minutes before transferring to a cooling rack or serving!