About this recipe:These cookies have the perfect combination of flavours and textures. They are dotted with pecans, oats and cranberries. Enjoy with a big mug of tea or coffee.
Makes: 48 cookies
For the Cookies
280g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
150g caster sugar
165g dark brown soft sugar
1 teaspoon vanilla extract
110g chopped pecans
80g porridge oats
120g sweetened dried cranberries
For the Icing
180g icing sugar
125ml freshly squeezed orange juice
1 orange, zested
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Method Prep:30min › Cook:10min › Ready in:40min
Preheat oven to 190 C / Gas 5. Sieve the flour, bicarbonate of soda and salt together in a bowl.
In a large bowl, beat together the butter, white and dark brown soft sugars and vanilla extract with an electric mixer until the mixture is creamy and well blended.
Beat in eggs, one at a time and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, oats and cranberries.
Drop heaped spoons of the batter onto ungreased baking trays. Bake in preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes.
Let the cookies cool for 1 minute on baking trays before removing to wire racks to finish cooling.
Meanwhile, place the icing sugar and orange juice in a microwave-safe bowl and stir to dissolve the sugar. Stir in the orange zest and butter. Microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm icing until smooth. Drizzle over cookies while a little warm.