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Chocolate Chip, Pecan and Oat Cookies

Chocolate Chip, Pecan and Oat Cookies

1 hr total time

22 mins active time

Easy

Makes 24

Ingredients


Measurements:

  • 4½ oz unsalted butter

    at room temperature

  • ½ cup (3½ oz) superfine sugar
  • ½ cup (3½ oz) light brown sugar
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1 cup (5¼ oz) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp flaky sea salt

    crushed

  • 1 cup (6½ oz) dark chocolate chips
  • ½ cup (2 oz) pecan halves

    chopped

  • ¼ cup (¾ oz) old fashioned rolled oats

Instructions

  • 1Put 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.
  • 2Add the egg and beat until just combined.
  • 3Sift the flour, baking powder and salt into a medium bowl.
  • 4Add the flour mixture to the butter mixture and mix on low speed, until just combined.
  • 5Add the chocolate chips, pecans and oats and mix on low speed until just combined.
  • 6Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/325°F/SUPER CONVECTION/12 minutes and press start.
  • 7Line 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.
  • 8Once preheated, put the cookies in the oven and bake for 12 minutes until the cookies are light golden brown.
  • 9Remove the cookies from the oven and cool on the tray for 5 minutes. Then transfer to a wire rack to cool completely.
  • 10Repeat the process with the remaining dough to make 24 cookies.
  • 11When the cookies have completely cooled, store in an airtight container for 5-7 days.