(Recipe adapted from here)
250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt (i didnt add)
1/2 tsp coffee oil (obtained from Sun Lik, this is the one that gives the cookie its distinctive fragrance) (I didn't have this. I soaked some grinded coffee powder in corn oil overnight, discard the powder and used the oil as a substitute for the coffee oil)
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i used nestum)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i used whole hazelnut.. toasted)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks (don't use cheap chocolate chips,the flavour is compromised)
300g self-raising flour (i used plain flour with 1/2tsp of baking powder)
Method
This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.
Preheat oven to 160C.
To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.
For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.
For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.
Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.
Eat one freshly made and one the day after,there is a difference!
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