Ingredients :

• 2cups - 240g Flour
• 1/2tsp - 3g Baking Soda
• 1/2cup - 45g Oats
• 2/3cup - 135g Butter
• 1/2cup - 100g Sugar
• 1/4cup - 55g Brown Sugar
• 2 units - 100g Eggs
• 1/2tsp - 2,5g Vanilla Extract
• 1cup - 110g Pecans
• 1cup - 150g Medjool Date

Instructions

Preparation

1. Preheat your oven to 350°F (175°C).
2. Roast the pecans in the oven for 12-15 minutes, then let them cool down.
3. Roughly chop the cooled pecans and set them aside.
4. Chop the dates into rough pieces and set them aside.

Cookie Dough

1. In a mixing bowl, cream the softened butter with the sugars and salt until the mixture is light and fluffy.
2. Add the room-temperature eggs one at a time, mixing well between each addition.
3. Add the vanilla extract and mix it in.
4. In a separate bowl, mix together the flour, baking soda, and oats.
5. Add the flour mixture to the butter mixture and mix until fully incorporated.
6. Add the chopped pecans and dates to the dough and mix them in.
7. Refrigerate the dough for at least an hour, or ideally overnight.

The baking

1. Preheat your oven to 350°F (175°C) again.
2. Separate the cookie dough into 30 equal portions.
3. Place the portions on 2 baking sheets.
4. Place one pecan on top of each cookie for decoration.
5. Bake the cookies for 10 minutes, or until they turn golden brown.
6. Let the cookies cool down before enjoying them.

See you next week!

Sandrine ❤️