Awesome cookies packed with oats and pecans, can you stop at one?
It’s January and I hope you are holding tight to your resolutions.
As for me, I am a really rubbish swimmer so I have resolved to learn how to swim properly this year. If I can swim four laps without stopping I will regard that as a success.
Now, pull up a chair and tell me about your resolutions for 2015. If you can’t do that, you just have to leave me some comments. In any event, I only wish you every success for whatever it is you have decided to accomplish.
If you ever need some hand holding just give me a shout.
All together now – yes we can!
Whenever you have an off-day, just have a cookie.
You know what kind of cookie you need, the kind of cookies that go well with a cup of coffee, a good friend and lots of gossip.
Hands up if you want those cookies!
Well, these oat and pecan cookies are just that. I got the recipe from Thomas Keller’s Bouchon Bakery book. So if you don’t trust me, you know you can certainly trust Thomas Keller. Simple and straight to the point cookies, if you are into oats and pecans in your cookies, read on for the recipe below.
Recipe for Oat and Pecan Cookies
From Thomas Keller’s Bouchon Bakery Book
Prep Time: 20 minutes / Resting Time: 30 minutes/ Baking Time: 20 minutes
212gm Butter (at room temperature)
138gm Castor Sugar
75gm Dark Brown Sugar
153gm All Purpose Flour
½ tsp Baking Soda
3/8 tsp Ground Cinnamon
¼ tsp Vanilla Essence
134gm Pecans (chopped)
1. Prepare a large mixing bowl and sift in the flour, baking soda and cinnamon. In another bowl, whisk both sugars together, breaking up any big sugar lumps.
2. Place the butter in the bowl of a stand mixer. Cream the butter on medium-low speed until it has the consistency of mayonnaise.
3. Now, add in the sugars and mix until fluffy, scrapping down the sides and bottom of the bowl from time to time. This should take between 3-4 minutes.
4. Add in the vanilla essence and mix on low speed for about 30 seconds. Add in the eggs one at a time, mixing on low speed for about 30 seconds after each addition. Scrape down the bowl. Don’t over mix the batter once you have added the eggs as over whipping the eggs could cause the cookies to expand too much during baking and then deflate.
5. Now, add the dry ingredients in 2 additions, mixing on low speed for about 15-30 seconds after each addition or until just combined. Scrape down the bowl. Add in the oats and pulse on low until combined. Finally, pulse in the pecans until combined. Refrigerate the cookie dough for 30 minutes.
6. Meanwhile, position the racks in the upper and lower thirds of the oven and pre-heat to 160°C. Line 2 baking trays with parchment paper.
7. Once the dough has been refrigerated, pinch off about a tablespoon of dough and roll between your palms. Place the balls of dough on your prepared baking trays. Bring the dough to room temperature before baking.
8. Bake for 18-20 minutes or until golden brown. Reverse the positions of the baking trays halfway through baking. Once removed from the oven, set the baking trays on a cooling rack to cool for 5-10 minutes. Then, transfer the cookies to the rack to cool completely before storing in air tight containers.