Vegan Chocolate Chip Cookies Recipe

Name: Vegan Chocolate Chip Cookies Recipe
Ingredients: 1 1/2 ounces old-fashioned rolled oats, not quick-cooking or instant (about 1/2 cup minus 2 1/2 teaspoons; 42g); 3 ounces water (about 1/3 cup plus 1 tablespoon; 85g); 8 ounces refined coconut oil, solid but creamy, about 70°F/21°C (1 rounded cup; 225g); 12 ounces light brown sugar, see note (about 1 1/2 cups, gently packed; 340g); 3 1/2 ounces white sugar, see note (about 1/2 cup; 100g); 1/2 ounce vanilla extract (1 tablespoon; 15g); 2 1/4 teaspoons (9g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/8 teaspoon grated nutmeg; 2 ounces prepared oat slurry (about 1/4 cup; 55g); 12 1/2 ounces all-purpose flour (about 2 3/4 cups, spooned; 355g), such as Gold Medal; 1 1/4 ounces dry malt extract, such as Briess sparkling amber (about 1/4 cup; 35g); 10 ounces dark chocolate, about 72% cocoa solids, see note (not commercial chips), roughly chopped (1 2/3 cups; 285g)