Photo: Tara Fisher
- 125 g soft butter
- 150 g soft brown sugar
- 1 medium egg, lightly beaten
- 150 g plain flour
- 0.5 tsp baking powder
- 75 g rolled porridge oats
- 1 tsp ground cinnamon
- 75 g pecans, chopped
- 125 g dried sour cherries, large ones snipped in half
- 100 g white chocolate chips
Preheat the oven to 180°C, fan 160°C, gas 4 and line 3 or 4 large baking trays with baking paper.
Cream together the butter and sugar until very light and fluffy, this will take up to 5 minutes using an electric hand whisk. Add the egg and continue beating until incorporated and the mixture is smooth.
In a separate bowl, weigh out the flour, baking powder, oats, cinnamon and pecans. Fold these dry ingredients into the butter mixture.
Finally fold in most of the cherries and chocolate chips (reserving a few for the top) and fold again to mix everything together.
To ensure your cookies are all an even size, weigh your dough and divide by 25 – this should work out around 30g per cookie. Alternatively roll the dough into 25 even balls about the size of a walnut.
Space the balls of cookie dough about 5cm apart on your lined trays. Press each cookie ball gently with two fingers, so you level the surface a little. Press the reserved cherries and chocolate chips on the tops.
Bake for 10-12 minutes. To ensure cookies remain chewy, it’s important to remove them from the oven before they over-bake. Your cookies will be just beginning to turn golden at the edges and may feel a little soft, but they will firm up as they cool. Leave to cool on the trays for 3-4 minutes before removing to a wire rack to cool completely.
Once cool, transfer to cellophane bags or little boxes and secure with pretty ribbons and a gift tag.
Get ahead: these cookies will keep for 1 week, stored in an airtight container between layers of baking paper. Or prepare up to step 5 and freeze the cookie dough balls; defrost at room temperature and bake