These cookies combine a few of my favourite things and are just delicious. With crispy and chewy cornflakes, roasty toasted pecans, sweet peanut butter chips, earthy oats and sumptuous dark chocolate, these are a real treat, and definitely a firm favourite. Although they’re full of bits and bobs, they’re really not too tricky to make. I found Reese’s peanut butter chips in my local supermarket once, but never again! So I order them from Amazon, they’re not expensive.
100g butter or baking spread
100g caster sugar
100g light brown sugar
1/2 tsp vanilla extract
140g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
100g peanut butter chips
100g dark chocolate chunks (small)
- Chop your pecans and throw them into a dry frying pan. Toast for 3 minutes, tossing occasionally so they don’t burn
- Meanwhile, beat the butter or baking spread for a couple of minutes until it is light.
- Add both sugars and combine.
- Add the egg and vanilla and mix well.
- In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt.
- Add the flour mixture and stir in.
- Pop the oats, cornflakes and pecans into the mixture and stir gently.
- Add the peanut butter chips and chocolate chunks and mix until just combined.
- Cover the bowl and chill in the fridge for an hour.
- Preheat your oven to 180°C/160°C fan/gas mark 4 and line your baking trays with baking paper or reusable liner.
- Using an ice cream scoop, portion out the mix into 12 balls.
- Bake for 12-14 minutes. They should be golden around the edges, but still a tiny bit shiny in the centres.
- Remove from the oven and leave to cool for 5 minutes on the baking sheets – they will need to cool before you move or eat them as they are quite delicate!
- Cool on racks and enjoy!
Adapted from The Food Charlatan