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Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the rolled oats, flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts and raisins (if using) gently into the cookie dough.
- Using a spoon, drop dough balls onto the prepared baking sheet, spacing them apart.
- Sprinkle a pinch of flaky sea salt on top of each cookie dough ball.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Chef’s Tips
- For an extra chewy texture, do not overbake; they will continue to cook while cooling.
- Feel free to substitute the walnuts with your favorite nuts or chocolate chips.
- Store cookies in an airtight container to keep them fresh for longer.
Nutrition (per serving)
Approx. 150 calories, 3g protein, 20g carbs, 7g fat
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