1/2 cup unsalted butter at room temperature for a hand-mixer; cold is fine for a stand-mixer
1/2 teaspoon fine sea salt
1 large egg
3/4 teaspoon vanilla extract
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup whole wheat flour
1/4 cup wheat germ, wheat bran, oat bran, or a finely chopped nut of your choice (I like walnuts)
1 1/2 cups old-fashioned rolled oats
1 cup chocolate chips or semisweet chocolate, chopped into chunks
Flaky sea salt if you wish
Equipment
oven
large baking sheet
parchment paper
large bowl
hand-mixer or stand-mixer
Directions
Heat oven to 350 degrees F and line a large baking sheet with parchment paper.
In a large bowl, beat sugars, butter (if cold, in chunks), and salt together until fluffy. Add egg and vanilla, and beat until mixed. Sprinkle baking powder and baking soda over batter and beat until very well-combined, then a few more times around the bowl. Scrape bowl down. Add flour, wheat germ, oats, and chocolate and mix just until the flour disappears.
Arrange 3-tablespoon mounds of cookies 3 inches apart on the baking sheet. Sprinkle each with a couple flakes of sea salt. Bake for 12 to 14 minutes. Cookies will be golden brown all over. Remove from oven and let set up on the baking sheet for 5 minutes before transferring them to a cooling rack.