Unsalted butter – 170 gms (3/4 cup), room temperature
Light brown sugar – 210 gm (1 cup), packed
Egg – 1, large
Vanilla extract – 1 tsp
All-purpose flour – 105 gms (3/4 cup)
Baking soda – ½ tsp
Salt – ½ tsp
Ground cinnamon – ½ tsp
Quick-cooking oats – 3 cup
Instructions
Preheat oven to 180 degrees C (350 degrees F) and line two baking sheets with parchment paper.
In a large bowl, beat the butter and sugar until creamy and smooth for about 2 to 3 minutes.
Add the egg and vanilla extract and beat them in.
In a separate bowl, whisk together the dry ingredients – flour, baking soda, salt and ground cinnamon.
Add the flour mixture the creamed butter-sugar mixture and beat until well incorporated.
Next add the oats and chopped nuts and using a spatula mix everything well to make a homogeneous mixture.
To make the cookies, use ⅛ cup of batter to measure one cookie. I used the ⅛ measuring cup (or even an ice-cream scoop will do!) to ensure that all cookies are of same size and will bake evenly.
Space the cookies about 2 inches apart on the lined baking sheet. Then flatten the cookies slightly with your fingers to make them about ½ inch thick.
Bake the cookies for about 12 -15 minutes or until light golden brown around the edges but still soft and little wet in the center.
Remove from oven and let them cool on the baking sheets before transferring them to a wire rack to cool completely.
Enjoy these wholesome cookies with a glass of milk for a fulfilling breakfast!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/04/oatmeal-hazelnut-cookies/