Salty Oat Cookies

I used to not like oatmeal cookies until not that long ago, but now I do. The texture of these cookies are chewy, yet crunchy around the edges. The flavor is a buttery caramel, and of course a little salty. For the ones who aren't chocolate fans, you will find these to be tasty. Makes about 24 cookies.
Ingredients:
1 Cup (5 ounces) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon table salt
16 Tablespoons (2 sticks) unsalted butter, softened
1 Cup (7 ounces) granulated sugar
1/4 Cup packed (1 3/4 ounces) light brown sugar
1 Large egg
1 teaspoon pure vanilla extract
3 1/2 Cups (10 1/2 ounces) old-fashioned rolled oats
1/2 teaspoon coarse sea salt ( Don't substitute with another kind of salt.)

1. Adjust the oven racks to the upper-middle and lower-middle position and heat the oven to 375 degrees F. Line 2 large baking sheets with nonstick parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.
2. In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the egg and vanilla until combined, about 30 seconds, scraping down the bowl as needed.
3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the oats until just incorporated.
4. Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the baking sheets, spaced about 2 inches apart. Flatten each cookie to a 3/4-inch thickness with your palm. Sprinkle a few grains of the coarse salt over the flattened tops of each cookie.
5.  Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, 15-17 minutes, switching and rotating the baking sheets halfway through baking.
6. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

From: The America's Test Kitchen Family Baking Book