Ingredients

  • 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

Method

  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4 and line 3 or 4 large baking trays with baking paper.

  2. 2

    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.

  3. 3

    In a separate bowl, weigh out the flour, baking powder, oats, cinnamon and pecans. Fold these dry ingredients into the butter mixture.

  4. 4

    Finally fold in most of the cherries and chocolate chips (reserving a few for the top) and fold again to mix everything together.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    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

Nutritional Details

Each serving provides
  • Energy 645kj 154kcal 8%
  • Fat 8.3g 12%
  • Saturates 3.7g 19%
  • Sugars 11.4g 13%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1897kj/453kcal

Each serving provides

17.6g carbohydrate 0.8g fibre 1.9g protein

 
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