Preheat the oven to 350°F. In a medium bowl, mix together the oats, flour, chocolate chips, baking soda, and sea salt. Set aside.
Using an electric mixer, beat the ghee and sugars until light and fluffy, scraping down the bowl as necessary. Add the egg and vanilla; beat until combined. Gradually add oat mixture and stir until just combined.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until the cookies are golden brown but still soft, 12 to 14 minutes, rotating the baking sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.