Cream butter, brown sugar and white sugar in mixer on medium speed until smooth, about 3 minutes. Beat in one egg at a time until combined. Add vanilla.
In a separate mixing bowl, whisk flour, baking soda and ½ tsp of Morton® Fine Sea Salt and then add to butter and egg mixture and mix until combined.
Fold in oats and chocolate chips into entire mix with a wooden spoon until combined.
Drop dough by rounded tablespoons onto parchment-lined baking sheet two inches apart. Use the last ½ tsp of Morton® Fine Sea Salt to sprinkle a pinch of salt onto the top of each cookie. Bake for about 12-15 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.