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RECIPE

Apricot, pecan and chocolate cookies

Go nuts for these crunchy, easy-to-make cookies

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Photo: Susanna Blavarg

  • place PRE 20 minutes
  • place COOK 10 - 12 minutes
  • place SERVES 20
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I have developed many cookie recipes, but none as delicious as this one. You pretty much can't go wrong. If you like, swap plain dark chocolate for sea salt-spiked dark chocolate - it works really well.Method

● Preheat the oven to 180°C and line two large baking sheets with non-stick baking paper.

● Cream the butter with the sugar in a bowl until light and fluffy, then add the egg and beat again.

● Fold in the remaining ingredients until well incorporated.

● Shape the cookie dough into 20 balls.

● Place on the prepared baking sheets, well spaced apart, and press down slightly to flatten.

● Bake for 10–12 minutes, until lightly golden but still slightly soft in the middle. Leave to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.

Ingredients

100g unsalted butter, softened
100g light soft brown sugar
1 large egg
150g porridge oats
75g self-raising flour, sifted
A pinch of salt
1 tsp vanilla extract
50g dried apricots, roughly chopped
50g raisins
25g pecans, roughly chopped
100g dark chocolate chips or chopped dark chocolate (70 per cent cocoa solids)

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