About this recipe:These cookies are a little different than the average cookie. They are light, airy, buttery and packed full of oats and pecans. Make a double batch and freeze whatever you have left.
Makes: 60 cookies
125g plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
225g unsalted butter, softened
120g icing sugar
2 teaspoons vanilla extract
80g porridge oats
110g pecans, chopped
1 tablespoon icing sugar or as needed
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat an oven to 170 C / Gas 3. Line a baking tray with baking parchment.
In a bowl, mix the flour, bicarbonate of soda and salt. In a separate large bowl, mix the butter, 125g icing sugar and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oats and pecans and lightly mix until combined.
With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking tray. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before dusting cookies with icing sugar .
Used different ingredients.
Made this today, used caster sugar instead of icing sugar. Very nice recipe. Only took 10-12 minutes to cook. Would probably add honey next time as **something** was missing - 30 Oct 2010