125 g thick rolled oats
90 g whole wheat flour
1/2 tsp baking soda
100 g raw sugar, pulverised fine
120 g butter, room temperature
1 tsp sea salt
1 egg, room temperature
1-1/2 tsp vanilla essence
handful of chopped walnuts
handful of black raisins
handful of chopped dark chocolate
Process the butter and sugar to be light and fluffy. Add the egg and vanilla and pulse to a smooth mixture. If the mixture seems curdled, it means the egg and butter were not at room temperature and one slightly colder. It's ok, just continue using the mixture.
Sift together the flour, soda and salt. Add the oats, nuts and raisins and chocolate and toss. Add the wet mixture to the dry and knead to incorporate.
Wrap in cling wrap and refrigerate for about 15 minutes. This will allow the fats to solidify and bloom while baking creating that lift in the center.
While the dough is cooling, preheat oven to 350F.
Using a 1/4 cup measure, place dough in rounds on a baking tray lined with parchment paper about two inches apart.
Bake for 10-12 minutes until the edges are browning and the cookie has flattened out a bit.
Remove from oven and let it stand for 5 minutes undisturbed. The cookies will be extremely soft, so desist urge to pick them up as soon as they are out of the oven.
Gently transfer the cookies to a cooling rack for 10 minutes, to cool down and harden enough to handle.