A gorgeously comforting winter bake, these are a good grown up cookie. Chewy and dense, and packed with chocolate chunks, the oats give these beauties a wonderful texture and the pecans a lovely nuttiness, with a fabulous crunch.
The kids may turn their noses up at them, their appearance doesn’t do their flavour justice, but they’re some of my favourites; you can really savour them, rather than wolfing down half a batch in quick succession. Although if they’re warm, it’s tricky not to eat a good few! But isn’t that the same for any batch of freshly baked, warm-from-the-oven cookies?!
Pecan Oat Cookies
100g baking spread
75g dark brown sugar (I use muscavado)
75g light brown sugar (again, muscavado works well)
1 tsp vanilla
140g plain flour
70g chopped pecans
1/2 tsp bicarbonate of soda
pinch of salt
100g dark chocolate, chunked
- Preheat your oven to 190°C/170°C fan/Gas Mark 5 and line two baking sheets with baking paper or silicone sheets.
- Beat your butter, sugars and vanilla together until well combined.
- Break in the egg and continue to beat until incorporated.
- Mix the flour, oats, pecans, bicarbonate of soda and salt together in a bowl or scale pan and then gradually add to the wet mixture in three parts. Don’t over mix it, you don’t want too much air in these cookies.
- Stir in the chocolate chunks.
- Use an ice cream scoop to drop the cookie dough into 12 even portions, six on each baking sheet, and bake for 15-18 minutes.
- Take out of the oven when they’re golden and leave to cool on the sheets for a few minutes before transferring to a cooling rack.
Adapted from The Genuine American Cookie & Muffin Book by Peter Shaffer