Ingredients

  • ½ cup (115 g) softened butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup all-purpose flour
  • ¾ cup rolled oats
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips
  • ½ cup chopped almonds
  • ¼ cup chopped cashews (optional)

Method

  1. Preheat oven to 180°C.
  2. Beat butter, brown sugar and white sugar until creamy.
  3. Add egg and vanilla; mix well.
  4. Add flour, oats, baking soda and salt. Mix until combined.
  5. Fold in chocolate chips, almonds and cashews.
  6. Refrigerate dough for 20–30 minutes.
  7. Scoop large portions onto a lined baking tray, leaving space between them.
  8. Flatten slightly and bake for 12–15 minutes until golden around the edges.
  9. Let cookies cool on the tray for 10 minutes before transferring.

Tips for the picture-perfect cookies

  • Press extra almonds and chocolate chips on top before baking.
  • Don’t overmix the dough.
  • For extra crunch, bake 2–3 minutes longer.
  • Let cookies cool completely to become crisp.