¼cupoat flour (you can make it in a spice grinder)(30 grams)
¼cupblanched fine almond flour(20 grams)
1stick unsalted butter, softened (114 grams)
½cupdark brown sugar, firmly packed(120 grams)
¾teaspoonvanilla or vanilla paste
1 ⅓cupsold fashioned oatsquick might work too
½cupchopped walnuts or chopped toasted pecans
⅔cupchocolate chips or as many as you like
Preheat oven to 375°F. or 350 F if using convection.
Mix together the oat flour, almond flour, baking soda, baking powder and salt. If using cinnamon, add it too.
In a separate bowl, cream butter and sugars with a handheld mixer. Add the egg and vanilla and beat until blended, then add flour mixture and stir until blended. Add the oats, nuts and chocolate chips.
Using a small cookie scoop, scoop out about 26 to 28 balls of dough. At this point they might not hold together so well, so scoop them onto a foil lined tray (or a couple of plates -- whatever can fit in your refrigerator) and chill for about 30 minutes.
Once chilled, roll the dough balls so they are tighter and more compact. Arrange on baking sheets spacing 2 inches apart and press them flat so they'll bake evenly. Bake for about 10-12 minutes or until they appear browned and set. Time will vary depending on whether you are baking at 375 conventional or 350 convection.
For soft cookies, let them cool on the parchment and then peel off. For crisper cookies, carefully transfer to a wire rack and let cool completely on the rack.
If you really want crisper cookies and the baking temps above aren't working for you, try lowering the heat to 325 degrees F. and cooking for a longer time.