Nuts and Raisins Oatmeal Biscuits

Ingredients:

335g pecans

75g butter at room temperature

220g dark brown sugar

220g caster sugar

2 extra-large eggs at room temperature

10ml vanilla essence

335g flour

5ml baking powder

5ml ground cinnamon

5ml salt

675g rolled oats or porridge oats

335g raisins

Method:

Preheat the oven to 180C. Place the pecans on a baking sheet and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In a bowl, beat the butter, brown sugar and caster sugar together until fluffy. Add the eggs one at a time, beating all the time. Add the vanilla and mix in.

Sift the flour, baking powder, cinnamon and salt together in a separate bowl, then slowly add to the butter mixture. Add the oats, raisins and pecans and mix until just combined.

Using a small ice-cream scoop or a tablespoon, drop 5cm mounds of dough onto baking sheets lined with parchment paper. Flatten slightly with a damp hand. Bake in a moderate oven (180C) for 12-15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely. Store in an airtight container.