About this recipe:Deliciously moreish oatmeal cookies, studded with chocolate chips and pecans. You could use walnuts instead, if desired. The secret to the irresistible texture is oat flour made out of regular porridge oats.
250g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
200g porridge oats
225g butter, softened
200g caster sugar
220g dark brown soft sugar
1 teaspoon vanilla extract
340g plain chocolate chips
110g chopped pecans
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Method Prep:15min › Cook:11min › Ready in:26min
Preheat the oven to 190 C / Gas 5.
Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside. Process the oats in a blender or food processor until almost powdered, then combine with the sifted ingredients.
In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and pecans. Drop by rounded spoonfuls onto ungreased baking trays.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.
Since it makes a large batch I usually freeze some of the dough in cookie-sized drops. The frozen cookies need to be baked about 2 minutes longer and seem to be even stickier in texture and more chewy.
Freeze after baking
You can freeze these cookies for months after baking. Just be sure they've cooled to room temperature before popping them in the deep freeze.