Oatmeal chocolate chip cookies

Whisk the flour, salt and baking soda in a large bowl and set aside.

Beat the room-temperature butter in a mixer with the paddle attachment, add the granulated and brown sugars and mix until light and fluffy, about a minute.

Add the vanilla and the egg and mix until silky and ribbony; scrape down.

Add the flour mixture and mix until almost combined.

Add the oats and chocolate chips, keeping a handful of chips back, and mix; check the distribution with a spatula and give a final mix.

Chill the dough in the fridge about an hour; it can be made a day ahead or frozen.

Scoop heaping tablespoon-sized pieces, roll if needed, and set at least two inches apart on a silicone baking sheet or parchment, since they spread.

Bake at 375F for 8 to 10 minutes, until the edges are set and the centres not yet set; they keep setting after coming out.

Press a few reserved chocolate chips on top of each cookie.