Pre-heat the oven to 180°C and line a baking tray with baking paper or a Silpat liner.
Cream butter and sugars using a stand or handheld mixer on high speed until creamy. Add egg and vanilla and beat on medium speed until combined.
Add all remaining ingredients and mix on low speed until combined.
Using a cookie scoop or spoon, scoop the cookie dough onto the prepared tray.
Bake for 12 minutes, until just starting to go golden brown.
Remove from the oven and allow to cool on the tray for 15 minutes before tranferring to a cooling rack.
Store in an airtight container at room temperature for 1 week.