Oat cookies with chocolate chips and pecan nuts

2015-05-07 17.20.50This recipe is so incredibly easy I can’t believe I didn’t post it before. It makes cookies which are crunchy on the outside but have a soft middle, and they keep well for a couple of days (if they last that long) in an air-tight container.


100g butter at room temperature

100g demerara sugar

150g in total of raisins, chocolate chips and pecan nuts. I used 50g each, but you can vary the quantities and of course use different nuts or fruits.

1 egg at room temperature

1/2 a teaspoon of baking powder

1/2 a teaspoon salt

1 teaspoon vanilla essence

150g of oats (I used Flahavan porridge oats)

100g spelt flour (or plain flour)

How to:

1.- Preheat the oven at 180 C degrees.

2.- Line a baking tray with baking paper.

3.- In a bowl beat the butter and sugar together until they are light and fluffy.

4.- Add the vanilla essence and the egg. Whisk everything together.

5.- In a different bowl mix the flour, oats, salt and baking powder. Then add the raisins, chocolate chips and pecans. Mix together.

6.- Add the dry ingredients to your wet ingredients and mix with a wooden spoon. You should have a mixture that can be shaped into small balls. If it is too dry add some milk, a tablespoon at a time until you get the right consistency.

2015-05-07 16.39.407.- Shape the dough into balls, which should be just a bit smaller than a golf ball, and place in the baking tray. Use the back of a spoon to flatten them a bit.

8.- Place in the oven and bake for 15-20 minutes, until golden.


2015-05-07 17.20.59


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