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http://www.lifestylefood.com.au/recipes/4937/oatmeal-pecan-and-raisin-cookies

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Oatmeal, Pecan and Raisin Cookies

Children enjoy these in the afternoon with a glass of milk, and it is fun to have them in the kitchen to help with the baking. The cookies will keep if stored in an airtight container but they are best eaten on the day they are made.

Ingredients

  • 110g/33/4oz soft dark brown sugar

  • 200g/7oz caster sugar

  • 225g/8oz rolled oats

  • 75g/23/4oz dried cherries

  • 75g/23/4oz raisins

  • 200g/7oz pecan nuts, chopped

  • 1 capful of vanilla extract

  • 225g/8oz unsalted butter

  • 1 medium egg, lightly beaten

  • 225g/8oz plain flour

  • 1 teaspoon bicarbonate of soda

  • 1 teaspoon ground cinnamon (if you have a spice grinder, grind your own)

Method

  • 1.

    Preheat the oven to 180°C/350°F/Gas Mark 4. Mix the two sugars with the 

  • 2.

    Oats, dried cherries, raisins, chopped pecans and vanilla extract. Melt 

  • 3.

    The butter in a small saucepan. Add the melted butter and the egg to 

  • 4.

    The sugar mix and stir well to combine.

  • 5.

    Sift the flour with the bicarbonate of soda and ground cinnamon, then 

  • 6.

    Sift again and add to the other ingredients. It is best to use your 

  • 7.

    Hand to mix the ingredients together. Pinch them together to form a 

  • 8.

    Workable dough. Divide the dough in half and shape 10 balls from each 

  • 9.

    Piece.

  • 10.

    Place 5cm/2 inches apart on baking sheets lined with baking parchment. 

  • 11.

    They do spread a little, but not as much as some cookie doughs. Flatten 

  • 12.

    Them a little with the back of a damp spoon if you prefer them not to 

  • 13.

    Be so rounded.

  • 14.

    Bake in the centre of the oven for 12–15 minutes, until golden brown. 

  • 15.

    Leave on the baking sheets to cool.

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