I know I said that I might give you a receipe for something healthy this time…
And I actually made a dairy-/ gluten-/ sugar- free rice pudding that I will tell you about very soon but I didn’t have time to photograph that one yet, so instead here’s one more naughty treat!

I recently saw a receipe for oat and pecan cookies which was very similar to my snow day cookies which went down a treat and I decided it’s time for another batch of cookies, chocolate-pecan-oat-coconut cookies! The oats and coconut give them a nice extra chewy texture, the pecans add some crunch and for the chocolate kick I mixed sweet white chocolate with bitter dark chocolate to balance each other out.

In America, it seems quite common to have cookies and milk before bed but I like it in the morning too…you could always swap the milk for a coffee if you prefer.

For 18 cookies you’ll need:

• 110g unsalted butter at room temperature
• 110g white sugar
• 110g dark brown sugar
• 1 egg
• 1/2 tsp vanilla essence
• 150g self-raising flour
• 80g of rolled oats
• 40g desiccated coconut
• 100g white chocolate, chopped into chunks
• 125g dark chocolate, chopped into chunks
• 50g of pecans, roughly chopped
• a pinch of salt

In a large bowl cream the butter and sugar together until they are smooth, then beat the egg and vanilla essence in.

Add everything else – the flour, oats, coconut, white and dark chocolate, pecans and pinch of salt – and mix everything together.

Using an ice-cream scoop, portion little dough balls on to a baking sheet lined with baking paper, leaving space between each of them as they spread when they bake (I had 2 baking sheets with 8 cookies each), and flatten them a little with the palm of your hand.

Chill the unbaked cookies in the fridge for about half an hour, then pre-heat the oven to gas mark 6.

Bake in a preheated oven for 12 – 15 minutes, careful not to over bake them, as you want them to contain a little chewiness in the middle.

Remove from the baking sheet straight away and cool on wire rack – if you don’t eat them straight away they should keep in an airtight container for a few days!