BRETT FARMER RECIPES

Steps:

• Preheat oven to 350°F.On separate small baking sheets, bake the oats and walnuts until lightly toasted, about 10 minutes. Cool to room temperature. Process oats in a food processor until finely ground. Set the ground oats and walnuts aside.Whisk together flour, baking soda, salt, cinnamon, cloves, cardamom, garam masala, and ground oats in a medium bowl; set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, light brown sugar, and dark brown sugar at medium speed until light and fluffy, stopping to scrape sides of bowl, about 3 minutes. Add the egg, molasses, and vanilla and beat until blended, about 1 minute. Slowly add the flour mixture and mix until just combined, stopping to scrape sides of bowl, about 1 minute. Fold in toffee, caramel, dates, and walnuts and mix to evenly distribute the ingredients.Line a large baking sheet with parchment paper. Divide dough into 2 tablespoon portions and roll into balls. Arrange dough balls 5-inches apart on parchment-lined baking sheet. Bake, in batches, until light brown around edges (centers will still be soft), 12-14 minutes. Remove from oven and let cookies cool on baking sheet for 10 minutes before transferring to wire racks to cool completely.For white chocolate drizzle: Melt white chocolate chips and butter in a small-microwave safe bowl at 50% power for about 60 seconds, stirring halfway through until melted. Drizzle melted chocolate over cooled cookies as desired.