About this recipe:Soft, gooey and absolutely delicious! Here's one recipe for chocolate, pecan and oat cookies that adults and kids alike will love. We tend to make them rather large, to enjoy warm with ice cream as dessert but a smaller version would be ideal for an afternoon snack.
Preheat the oven to 180 C / Gas 4. Lightly grease two baking trays.
Combine the butter and sugars in a large mixing bowl and beat until light and fluffy. Beat in the eggs, one at a time until pale and creamy.
In a separate bowl, sift together the flour, baking powder, bicarb, salt, cinnamon and nutmeg. Add to the butter and egg mixture and fold in. Mix in the remainder of the ingredients and mix until well integrated and sticky.
With wet hands, form the mixture into small balls, about the size of a ping-pong ball, and place on prepared baking trays, about 12 to a tray with a little room to spread. Press down gently to form into cookies; the mixture should make about 24 cookies.
Bake in the preheated oven for 10 to 13 minutes, depending on the size of the cookie, until just blushing golden brown and still fairly soft in the middle. Remove from the oven and allow to cool for 20 minutes on the baking trays before transferring to a cooling rack. Either serve warm at this stage or allow to cool fully before enjoying.