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Spoon this mixture into a large bowl and add the oatmeal. Roughly chop the reserved nuts and fold these into the mixture really well, using a wooden spoon.
Line 2 large cookie sheets with parchment paper. Use a tablespoon to spoon dollops of the cookie mixture onto your sheets, leaving enough space between them for the cookies to spread without touching. Resist the urge to flatten them down if they are sitting quite high on the sheet.
Bake the cookies in the hot oven for 10 minutes, until golden around the edges.
Cook's Note: If they're still a bit gooey in the middle when you take them out, that's all right, because they'll harden up a bit as they cool. Leave them on the sheet for about 10 minutes, then carefully transfer them to a wire rack to cool for 5 minutes or so - I like to eat mine warm. Pop the rest in a cookie jar and they'll keep for a few days.