Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

In the bowl of a stand mixer, beat together softened coconut oil, brown sugar, and granulated sugar. Beat until smooth. Add in the egg and vanilla extract. Mix until combined.

With the mixer on low, slowly add in the flour mixture. Mix until just combined. Don't overmix. Stir in the oats and chocolate chips.

Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, 2-inches apart. Sprinkle with sea salt, if desired. Bake for 10 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

Note-cookies will keep in an airtight container on the counter for 2 days. The cookies also freeze well. If you want to cut back on the chocolate chips, you can. I have made them with 1/2 cup chocolate chips and they are still delicious. You can also use raisins or dried cranberries instead of chocolate chips.