- Preparation: 20min
- Cooking Time: 12-15min
- Serves: 36 Cookies
– 140ml Leccino EVOO
– 3 large Eggs
– 2 tablespoon Vanilla Extract
– 150g Brown Sugar
– 150g Caster Sugar
– 180g Plain Flour
– 1/2 teaspoon Sea Salt
– 7g (1/2 tablespoon) Bicarbonate of Soda
– 7g (1/2 tablespoon) Baking Powder
– 10g (1/2 tablespoon) ground Cinnamon
– 200g Dark Chocolate
– 150g Rolled Oats
– 75g shredded Coconut
– 90g Pecans or Walnuts
Preheat oven to 150°C. Fan forced. Line 2 baking trays with baking paper.
In a food processor, pulse for a few seconds, the plain flour, baking powder, bicarbonate of soda, ground cinnamon and sea salt until well aerated.
In a stand mixer fitted with paddle attachment, whisk the sugars and eggs until light and fluffy. Slowly add in the EVOO. Followed by the vanilla extract.
Fold in the flour mixture.
Stir in chocolate chips, oats, shredded coconut and pecans.
Scoop 30g ball sized-dough onto the baking tray, spacing 5 cm apart.
Bake for 12-15 minutes until edges are lightly brown. Rotating the sheets halfway through for even browning.
Remove cookies from the oven, leave them on the tray for 5 minutes before cooling them on a rack (Repeat steps 6-8 until all cookies are baked or you can freeze the balls of dough and baked them another day).