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Whisk together the flour, salt, baking soda and cayenne powder. Mix in the oats. Set aside.
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Beat the butter until creamy. Add the vanilla seeds and extract and beat until completely incorporated.
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Scrape the sides and bottom of the bowl. Add the sugars and beat on medium-high speed until light and fluffy, at least 2 minutes. Scrape the sides and bottom of the bowl again.
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Add the eggs one at a time, beating to incorporate after each addition. Scrape the bowl as needed.
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Add the oats and flour mixture on the lowest speed (or mix gently). Fold in the white chocolate chunks.
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Cover the dough with plastic wrap and let chill for at least 1 hour (the dough will last in the fridge for 3 days).
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When you are ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
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I used a heaping tablespoon for the pictures I took because hefty cookies are the most attractive. But the majority of my cookies I made with heaping teaspoons for portion control. Small and large both work equally well. Make sure the balls of dough have at least 2 inches around them for better air circulation in the oven.
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Sprinkle the balls of cookie dough with the vanilla sea salt.
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Bake for 9-15 minutes, depending on the size of the cookie. Just keep an eye on them--the finished cookie will be golden at the edges but still a bit soft in the center.
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Let the cookies cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.
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Stored in an airtight container the cookies will last at least 24 hours--they never made it past that point in my house.