I don’t know how else to describe these buttery oat cookies, but for me they taste like a warm hug on a grey January day.
Deeply buttery, not too sweet, with nutty pecan notes and just a hint of spice – this is the cookie I turn to when I’m in need of a quick comfort bake.
This is a recipe from my book ‘Baking with Anne‘, you can buy it here.
Find more yummy baking recipes here in my recipe archive.
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Makes 9 cookies – Prep: 15 min – Oven: 16 min
125g butter
30g brown sugar
40g honey
125g flour
80g rolled oats
55g pecans
¼ tsp cinnamon or ½ tsp Anne’s Sweet Spice
a pinch of salt
Preheat the oven to 160°C fan.
Put the butter, sugar and honey in a small saucepan and melt while stirring. Once melted, cook the butter for 1 minute so that it browns a bit and smells nutty. Set aside.
In a separate bowl, mix the flour, oats and cinnamon with a good pinch of salt. Chop the pecans and add 30g to the flour.
Pour the melted butter into the flour and mix with a spoon until a dough comes together.
Put 9 little dough heaps onto a baking tray lined with baking paper. Using your hands, shape them so they look round and flatten to 1 cm thick. Sprinkle with the remaining chopped pecans, slightly pressing them into the dough.
Bake in the preheated oven for 16 minutes.
Leave to cool on the baking tray for about 5 minutes, then transfer onto a wire rack and leave to cool completely.
STORAGE: These cookies keep for 1 week in a tin.
