Ingredients
- ½ cup salted butter, softened
- ½ cup brown sugar or coconut sugar
- ½ cup white sugar
- 1 egg
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- ¾ cup dark chocoalte chunks, plus more to top
- ¼ cup mini white chocolate chips
- 2 handfuls Solula Pacific Sea Salt Tostones, crushed
- 1/3 cup chopped walnuts
- Sea salt, to top
Directions
- Preheat the oven to 350 degrees Fahrenheit and line 2 large baking sheets with parchment paper.
- In a large mixing bowl, beat the butters and sugars with an electric mixer for about 30 seconds. Add the egg and beat again until light and fluffy, about another 30 seconds.
- Stir in the vanilla and baking soda.
- Add the flour and beat again until combined, then add the oats and beat again until combined.
- Fold in the chocolate chunks, white chocolate, crushed tostones, and walnuts until everything is combined.
- Divide the dough into 12 cookies, only placing 6 on each pan. Bake for 8-11 minutes, or until the edges are golden brown and the center is still soft. Sprinkle sea salt on top immediately after they come out of the oven, and let cool for 10 minutes before transferring to a wire rack to finish cooling.
