Chocolate Chip, Pecan and Oat Cookies

Instructions

• 1

  Put the butter, superfine sugar, brown sugar and vanilla in the bowl of a stand mixer with the paddle attachment. Mix on medium speed for 2 minutes until pale and creamy.

• 2

  Add the egg and beat until just combined.

• 3

  Sift the flour, baking powder and salt into a medium bowl.

• 4

  Add the flour mixture to the butter mixture and mix on low speed, until just combined.

• 5

  Add the chocolate chips, pecans and oats and mix on low speed until just combined.

• 6

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/325°F/SUPER CONVECTION/12 minutes and press start.

• 7

  Line the pizza pan with parchment paper. Roll heaped tablespoons of the cookie dough into balls. Place eight balls evenly spaced on the tray, not too close to the edge.

• 8

  Once preheated, put the cookies in the oven and bake for 12 minutes until the cookies are light golden brown.

• 9

  Remove the cookies from the oven and cool on the tray for 5 minutes. Then transfer to a wire rack to cool completely.

• 10

  Repeat the process with the remaining dough to make 24 cookies.

• 11

  When the cookies have completely cooled, store in an airtight container for 5-7 days.