Whisk together the oats, flour, baking soda and teaspoon in a large bowl and set aside.
Beat the butter and vanilla extract at medium-high speed until fully blended and creamy.
Add the sugars and beat until light and fluffy, about two minutes.
One at a time, beat in the eggs until fully combined.
Reduce the mixer speed to low and slowly pour in the dry oat and flour mixture.
When the mixture is just incorporated, stir in the white chocolate.
Scoop by two tablespoon portions onto parchment-lined baking sheets.
Sprinkle with a bit of Vanilla Fleur de Sel.
Bake at 350 degrees F about 12 to 14 minutes. The cookies should appear golden brown around their edges but remain a bit soft in the middle. Take care not to overbake.
Allow to cool on the sheets for a few minutes before transferring to wire racks to finish cooling.
Do not let the need to top these cookies with Vanilla Fleur de Sel stop you from baking them. Coarse sea salt will work in a pinch, or leave the salt off altogether for an unsalted/plain vanilla chip oatmeal cookie.
Recipe by Love & Flour at http://www.loveandflour.com/cookies/salted-vanilla-chip-oatmeal-cookies-a-cookie-swap