To me, oat cookies are far superior to any other. They’re chunky, tasty & full of crunchy delicious goodness! You seriously need to try this Choc Chip Pecan Cookies recipe. It delivers everything it promises. Gorgeously chewy & crunchy cookies packed full of pecans and chocolate chips. It’s a winner ladies and gentlemen!
Here is what you will need to make 16.
Preheat your oven to 180°C/Fan 160°C and line a large baking tray with a silicone baking mat or baking paper.
In a small saucepan over a low/medium heat, melt together the butter and golden syrup. Alternatively, melt in a small bowl in the microwave in 10 second intervals. Stir well between each time then set to one side to cool.
Next, in a large bowl or an electric stand mixer, sift in the flour and sugar then mix in the oats, salt & bicarbonate of soda. Pour over the butter and mix until just combined.
Then add in the chocolate chips & chopped pecans and give it another quick mix.
Next divide the mixture into 16 equal pieces and roll into balls.
Flatten slightly and place as many as will fit onto a large baking sheet. Allow room in-between for spreading. I also pressed some chocolate chips into the top to make them look a little more appealing but this is entirely optional.
Bake your choc chip pecan cookies in the centre of the preheated oven for approx 16mins until golden.
Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container (I prefer metal as they keep their crunch better) and consume within 5-7 days.
I honestly can’t think of a better cookie to have with my cuppa. You know this will withstand a good amount of dunking! They’re genuinely delicious and very quick to disappear, may be worth making a double batch on this one…
Like this recipe? You’ll love my Copycat Chocolate Hobnobs!
I hope you enjoyed the recipe my lovelies, until next time.