Ingredients
600g Butter
1 cups white sugar
2 cups light brown
4 extra large eggs
2 tsp vanilla extract
4 cups Cake Flour
2 tsp Baking Powder
2 tsp Bicarbonate of Soda
1 tsp Cinnamon
Generous pinch of Salt
4-6 cups Oats
3 cups Chocolate Chips or 1 cup raisins or cranberries
up to 3 cups Pecans, chopped
Method
Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.
Use an electric beater to beat the butter and combined sugar in a large mixing bowl until pale and creamy. Add the egg and vanilla, and beat until well combined.
Sift the flour, baking powder, baking soda, cinnamon and salt together and add to mixture until just combined. Add the oats, chocolate and nuts, and stir until combined. For fuller cookies, place dough in the fridge for 4 hours, up to 5 days.
Use small ice cream scoop to place cookie dough on lined tray. Bake for 12-15 minutes or until light golden.
Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.