Chocolate & Wattleseed Cookies

Pre-heat the oven to 165c
Sieve the dry ingredients together into a deep bowl.
In a mixing bowl fitted with a paddle cream the butter till it takes on a mayonnaise consistency, and hold a peak, warming the bowl if necessary.
Add the honey, and mix for a few minutes until fluffy
Scrape the beans out of the vanilla bean and add to the mixture, and mix for a few minutes to distribute.
Add the egg and mix together for 20 to 30 seconds. Then scrape the sides of the bowl.
Add the dry ingredients and mix together only until combines 60 seconds.
Add the oats and mix together in short bursts.
Refrigerate for 30 minutes.
Spoon equal portions of the mixture on a greased tray, smooth out with the palm of your hand.
Allow the cookies to reach room temperature.
Cook till golden brown 15 – 20 minutes.

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