- 1½ cups unbleached all-purpose flour
- 1½ cups quick-cooking rolled oats
- 1 handful chocolate pepites
- ½ handful walnuts
- ½ handful hazelnuts cut in half
- ½ teaspoons baking soda
- ¼ teaspoons salt
- ¾ cups unsalted butter, softened
- ¾ cups brown sugar
- ¼ cups canola oil
- 2 teaspoons vanilla extract
- 1 egg
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- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two large baking sheets with parchment paper.
- In a bowl, combine the flour, oats, nuts, baking soda, and salt. Set aside.
- In another bowl, cream the butter, brown sugar, oil, and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, combine with the dry ingredients.
- With a 60 ml (¼ cups) ice cream scoop, place six to seven dough balls on each baking sheet. Press the balls so that they are about 2-cm (¾-inch) thick.
- Bake one sheet at a time for about 12 minutes or until lightly browned. Let cool on a wire rack. Serve warm or cold.
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