Maldon sea salt is hand-harvested in England and is perfect as a finishing salt on just about any dish. The soft, flaky, pyramid-shaped crystals really elevate these oatmeal cookies by enhancing the chocolate flavor. Salty and sweet pair so well together. Share these with your loved ones 🙂 Also, be forewarned that these are quite addictive! My co-workers and friends really enjoyed them.

INGREDIENTS:
2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1 1/2 cups organic whole cane sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces dark chocolate chips
1 cup pecans, roughly chopped
Maldons (Large flake sea salt), for garnish

INSTRUCTIONS:
1. Preheat the oven to 350 degrees F.
2. Line a sheet tray with a silpat or parchment paper.
3. In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and salt.
4. In large mixing bowl or the bowl of a stand mixer, combine the sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
5. With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chips and pecans.
6. Spoon the cookie dough by 1 tablespoon-size balls onto cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
7. When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few crushed sea salt flakes. This is really important to do while the cookies are hot.
8. Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.