If you’re going to try one recipe from my website, make it this one! These cookies are soft, chewy and crisp- all in one, the oats give them an incredible texture and make them enjoyable at any time of day- even breakfast!

What can I say about the combination of chocolate and pecan? It’s a match made in heaven and adding flakey sea salt on top gives these cookies that extra kick! A must try recipe!

Some notes before you begin:

ROOM TEMPERATURE BUTTER
The butter shouldn’t be too soft or hard. The best way to achieve this is by cutting the butter into smaller cubes and letting it sit at room temperature for around 20 minutes before using it.

SUBSTITUTES

Butter: You can easily make these cookies Vegan by using vegan butter instead of regular butter.

Milk: You can use any milk of your choice for these cookies. I used non-dairy almond milk as it helps to give these cookies a nutty flavour.

REFRIGERATING THE DOUGH

Refrigerating the cookie dough prevents the cookies from spreading too much when baking. I’d recommend refrigerating the cookie dough balls for at least 30 minutes to 1 hour hour before baking. You can also leave the dough in the fridge overnight, or freeze it.

One of the best things about freezing your cookie dough balls is that you can make them at a later date and they still taste completely fresh! To store cookie dough balls in the freezer, all you have to do is put them into a zip lock bag. Take out as many cookie dough balls as you want to bake in one go and leave the rest in the freezer to bake later.

If you enjoyed this recipe leave a comment below!