Almost Famous Amos Chocolate Chip Cookies

Sourced & adapted from Bisous A Toi / fuzzymazing.blogspot.jp
To refrigerate at least 2 hours or the night before:
1 egg ( I used C grade )
1/2 tsp coffee oil (this is the one that gives the cookie its distinctive fragrance)
1 tsp vanilla extract
Method:
At least 2 hours or night before, beat egg with vanilla and coffee oil to infuse.
If done the night before refrigerate and then bring it to room temperature before mixing.

Ingredients:
250g salted butter, softened / unsalted
200g light brown sugar ( I used 150g light brown sugar )
1/4 tsp salt for salted butter / 1/2 tsp for unsalted butter
1/4 cup oats, processed to bits in chopper / Nestum ( I used rolled oats )
1/4 cup ground almond
1/4 cup of your favourite nuts, chopped finely (optional) ( I used walnuts )
1 pack of Nestle TollHouse semi-sweet chocolate chips or chocolate chunks
300g self raising flour

Method:

Pre heat oven to 160C.

Beat butter, sugar and salt to combine.

Beat in egg (refrigerate) and stir in the processed oats, ground almond, chopped nuts (if used) and the chocolate chunks.

Sift flour and fold it in.

For small cookies, place half tsp dough, spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22/25 minutes.  Or you can placed 10g dough for each cookie and baked for about 20 minutes.

Cool completely before serving.

To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.