Direction :

1. In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the stand mixer bowl and add the sugars, beating until the mixture is well blended.
2. Reduce the speed to medium and add the eggs and vanilla extract, mixing until incorporated.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and table salt. Stir in the oats, and set aside.
4. Add the dry ingredients to the stand mixer, reduce the speed to low, and mix just until incorporated, scraping down the sides of the bowl as necessary.
5. Optional: I like to portion my cookies before chilling the dough because the dough is easier to work with when freshly mixed. I also weigh my cookies — I know, it’s totally anal — but doing this does ensure even baking of the cookies. I portion this dough into 1.25 oz balls and then chill all of the balls for at least 24 hours before baking. If you don’t feel like portioning ahead of time, do chill the dough for at least an hour but preferably 24 hours.
6. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
7. Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. (I bake 6 at a time and flatten the balls slightly when placing them on the cookie sheet.) Sprinkle sea salt generously on top of each ball of dough. Bake 1 sheet at a time for 11 to 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (Notes: Bake one batch and let cool completely before deciding on the time. I find that these cookies really continue cooking (like most cookies) once they’ve been removed from the oven, and these really are best when the center of the cookies is on the chewy/doughy side. I find 13 minutes to be about right.) Place the cookie sheet on a wire rack to cool completely.