Whether you call them biscuits or cookies, there is nothing more satisfying than having a ready made supply of them in the house - home made of course.
Especially during holiday periods when you might expect more visitors than normal.
When you've made them and if you think they're too nice, just give your guests a Garibaldi and tuck in yourself after they’ve gone.
When I make - let’s call them cookies - I do try and use a few healthy ingredients in the recipe. It helps me feel less guilty when eating them, which can't be a bad thing.
Full of oats and toasted pecans (much nicer than walnuts in my opinion) and tart, dried cranberries, these cookies are both crisp and chewy and give a nod towards good things.
Toasting the pecans gives an extra nutty flavour, and the dried cranberries can be substituted for dried cherries or even raisins, if you’re that way inclined (I don’t like raisins very much).
And kids will love them, so parents will give you a gold star not just for the cookies but for keeping their little darlings quiet as well. (just mind those nut allergies!)
140g plain flour
½ tsp fine salt
1 tsp baking powder
110g toasted pecans, roughly chopped
100g dried cranberries
200g rolled oats
170g butter at room temperature
90g light muscovado sugar
180g caster sugar
1 tsp vanilla extract
First, toast the pecans by putting them on a baking tray (no oil) in a 160C oven. Toast for about 10 - 15 minutes, stirring round a few times, and keep checking so they don’t burn. Remove and cool before chopping. (see photo)
In a large bowl, sift together the flour, baking powder and salt.
Add the pecans, cranberries and oats and stir well. (see photo)
Beat the butter and sugars in a food mixer until pale, creamy and fluffy and finally add the egg and vanilla, beating again until well mixed in.
Tip in the dry ingredients and fold through until everything is just mixed together. (see photo)
Line a couple of baking sheets with baking parchment, take the cookie mix out of the fridge, and form into balls - roughly about the size of a golf ball. You should be able to get about 30 balls from the mixture.
I used a small ice cream scoop so everything was the same size - no weighing required. (see photo) Press them down a little, but not too flat as they will spread out when baking.
Pop them back in the fridge while you heat the oven to 180℃/160℃ fan. Bake in the oven for up to 15 minutes, (check after 12 minutes and bake more if needed) when the edges should be turning golden brown, and the middle of the cookie softer and puffed up. If you over-bake, they will be a bit hard, although perfect for dunking!