Preheat oven to 350 degrees F. I always double check my oven temperture with a separate inexpensive oven thermometer.
I use a hand mixer or stand mixer to mix this cookie dough.
Melt butter in skillet over medium low heat - stirring until both sticks are melted - let gently simmer for 1 min. Take off heat and stir in sugars.
Pour melted butter and sugar mixture into mixing bowl and let cool about 5 minutes. (you don't want to scramble the egg you'll be adding next)
While it's cooling, combine flour, salt and baking soda into a small bowl and stir together.
Mix the eggs and vanilla into the cooled melted butter and sugars. It will come together into a homogenious mixture (you won't see the separated "oily" melted butter anymore).
Mix in the flour, salt and baking soda.
Stir in the oats, chocolate chips and dried fruits - let sit for 10-15 minutes. Will thicken up a bit (as the flour hydrates), but still be a little softer than traditional cookie dough.
Scoop 2 tablespoon portions onto baking sheet. I use a light colored 13 x 18" baking sheet lined with parchment. I fit 12 portions on the baking sheet and bake 1 batch at a time. Use a cool baking sheet for 2nd batch. (ungreased baking sheet in case you don't use parchment)
Bake for 8-10 minutes or until golden brown on edges and not quite set in the center.
Let cool on baking sheet 1-minute before removing to cooling rack.
Notes
Add-Ins:
I use 3 cups total "Add-Ins" chocolate chips and dried fruits - you can always tweak with whatever add-ins you like!
Salt:
I use coarse Kosher salt - you may want to use less traditional iodized salt (which is a smaller grain and tends to taste saltier.)
Oven Temperature: (flat cookies?)
I highly recommend double checking your oven temperature with an inexpensive oven thermometer. I find that my oven tends to run cooler than it says and takes longer to preheat too. When I bake these cookies and the oven is not hot enough - they tend to flatten out too much.
Nutrition (approx. data estimated via online nutritional calculator.)