Mix the melted butter and sugar in a mixer on high until slightly fluffy (approx. 4 minutes)
Let that mixture cool a tad and add the eggs and vanilla. Beat again.
Add the dry ingredients all together, including the oatmeal, and mix them together a little. Then turn on the mixer to mix wet with dry until just combined (my alternative to getting another bowl dirty to mix dry ingredients first:)
Mix in chocolate chips.
Refrigerate for at least an hour, but I recommend overnight if possible.
Preheat oven to 325 degrees.
Measure out large balls of dough (think golf ball size) and place them on parchment paper. These will spread out a bit, so make sure they have space between your dough balls. The recipe calls for only three to a pan, but I could fit six.
Bake for 15 minutes. Sprinkle with salt immediately after you take the cookies out. Let them cool on the pan for at least a couple minutes.
Le Guerandais is the brand of sea salt I use and it's so good! It's a little pricey but will last a LONG time!