125 grams butter, softened
100 grams each soft brown sugar and caster sugar
1 large egg, size 7
2 teaspoons vanilla extract
150 grams rolled oats
180 grams plain flour
½ teaspoon each baking powder and baking soda
200 grams chocolate, roughly chopped
110 grams macadamia nuts, chopped
30 grams cornflakes
sea salt for sprinkling
Equipment: Line three baking trays with baking paper.
In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla extract and mix until well incorporated. Add the rolled oats and sift in the flour, baking powder and baking soda. Add the chocolate, nuts and cornflakes and mix until just combined.
Place the dough in the fridge for 1 hour. Preheat the oven to 180ºC.
Roll the dough into golf ball-sized balls. Place on the prepared baking trays roughly 4cm apart.
Bake for 10-12 minutes, or until golden brown. When still warm, sprinkle over some sea salt. Makes 30 cookies