Pecan Oat Cookies (with chocolate chips, of course…)

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

Makes 12


100g baking spread
75g dark brown sugar (I use muscavado)
75g light brown sugar (again, muscavado works well)
1 tsp vanilla
1 egg
140g plain flour
40g oats
70g chopped pecans
1/2 tsp bicarbonate of soda
pinch of salt
100g dark chocolate, chunked


  1. Preheat your oven to 190°C/170°C fan/Gas Mark 5 and line two baking sheets with baking paper or silicone sheets.
  2. Beat your butter, sugars and vanilla together until well combined.
  3. Break in the egg and continue to beat until incorporated.
  4. 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.
  5. Stir in the chocolate chunks.
  6. 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.
  7. 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


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