About this recipe:These make a nice change from the norm. They're like Hobnobs but with white chocolate chips in them, and when they're warm - they never last long! Set your timer, these cookies taste best when they are cooked until just light golden brown in colour.
Makes: 36 cookies
220g light brown soft sugar
200g caster sugar
2 teaspoons vanilla extract
375g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
120g porridge oats
360g white chocolate chips
110g pecans, chopped
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 180 C / Gas 4. Lightly grease or line 2 baking trays.
In a medium bowl, cream together the butter, brown sugar and caster sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, bicarbonate of soda and salt; stir into the creamed mixture. Finally, stir in the oats, white chocolate chips and chopped pecans. Drop by tablespoons onto the greased baking trays.
Bake for 10 to 12 minutes in the preheated oven, or until light gold in colour. Remove and cool on wire racks.