Ingredients:

  • 2 cups (180g) old-fashioned Rolled Oats
  • ½ cup (60g) Chopped Walnuts
  • 1 ½ cups (190g) All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • 1 cup (225g) Unsalted Butter, slightly softened
  • ¾ cup (150g) Granulated White Sugar
  • ¾ cup (150g) Light Brown Sugar
  • 1 Large Egg
  • 2 tsp Pure Vanilla Extract

Instructions:

  1. Spread the 180g of oats on a dry pan over medium heat until they smell nutty and turn golden. Note: This removes internal moisture and stops the oats from becoming soggy in the dough.
  2. Beat the 225g of butter with both sugars for 3 full minutes until the mixture looks pale and fluffy.
  3. Add the egg and vanilla extract to the butter mixture, beating until the emulsion is silky and smooth.
  4. Combine the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
  5. Gradually fold the dry flour mixture into the creamed butter until no white streaks remain.
  6. Add the toasted oats and chopped walnuts, stirring by hand until the oats are evenly distributed.
  7. Scoop 30g rounds onto your prepared baking sheets, leaving 5cm of space between them.
  8. Bake at 180°C for exactly 15 minutes until the edges are dark amber and the centers are firm.
  9. Leave the cookies on the hot tray for 5 minutes until they harden enough to lift.
  10. Move to a wire rack to cool completely until the centers reach room temperature.