Pecan, oat and chocolate chip cookie
These pecan, oat and chocolate chip cookie are crisp and sweet. Their nutty and caramelly goodness is nicely enhanced by an all important dash of salt. This recipe will yield two dozen (48) cookies. I like to bake half and freeze the other half in a flat disc. I save that for a rainy day. When that rainy day comes, simply defrost your cookie dough for about 30 minutes and then cut your dough into pieces then bake.
Ingredients:- 3/4 cup brown sugar
- 3/4 cup white sugar
- 175 grams butter
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 1/2 - 1 tsp ground cinnamon ((add to your liking))
- 2 1/2 cup all purpose flour
- 1/2 tsp bicarb soda
- 1/2 cup oats
- 1/2 cup pecans ((roughly chopped ))
- 1 cup dark chocolate chips
Preheat oven to 180C / 350F
In a bowl, mix together softened butter and sugars until creamy.
Mix in salt, cinnamon, egg and vanilla extract.
Fold through flour, bicarb soda to combine to form a soft dough.
Mix through oats, pecans and chocolate chips until they are evenly distributed.
Cover the bowl and chill in the refrigerator or freezer for 30 minutes.
Scoop golf ball sized scoops onto a line baking tray leaving space for spreading.
Bake for 12 - 15 minutes or until evenly golden. Allow to cool for ten minutes them transfer to a wire rack to crisp up.
Store in an airtight container in the refrigerator to maintain crispiness.