If you like your cookies thick and chewy, this recipe adapted from A Spicy Perspective, is the one to remember. If you have never baked your own cookies before, I would urge you to have a peek at The Science of the Best Chocolate Chip Cookies which explicitly covers every aspect of a home baked cookie that a novice cookie baker should strive to master. Of course, there is no better way to find out how far the expert advice stands true than to head towards your kitchen and get your hands messy. Making cookies from scratch is, apparently, much less forgiving than cake baking or stovetop cooking. The ratio, quality and temperature of ingredients that go in your final cookie dough will affect everything from its appearance [love at first sight] to its texture [love at first bite] but the whole fun lies in experimenting, right?



1 cup all purpose flour

6 tablespoons quick oats

3/4 teaspoon baking soda

1/4 teaspoon kitchen salt

3/8 cup unsalted butter, melted

6 tablespoons light muscovado sugar

6 tablespoons granulated sugar

1 teaspoon vanilla extract

1 large egg, room temperature

200g dark chocolate, chopped

100g pecan nuts, chopped


  • Place the oats in the food processor. Process until finely ground. Dump sugars and vanilla in the bowl of an electric mixer.

  • Turn on low and add the melted butter, mix to combine. With the mixer running, pour in egg. Add baking soda and salt.

  • Slowly add the flour and powdered oatmeal. Scrap the bowl and mix to combine, then fold in chopped chocolate and nuts.

  • Chill the dough for at least 30 minutes. Preheat the oven to 325 degrees F. Line the baking sheets with parchment paper.

  • Place equal 2 – 2 1/2 tablespoon portions of the cookie dough on the baking sheets 3 inches apart using a cookie scoop.

  • Bake until the edges are golden, but the centers look slightly under baked for about 15-20 minutes. Remove from oven.

  • Cool on the cookie sheets until firm enough to pick up. Store in an airtight cookie container. Makes 3 dozen large cookies.