Pecan Oatmeal Cookies

Preheat oven to 350 degrees F. Have ready a large baking tray lined with parchment paper.

Toss the pecans on the baking tray and toast in the oven for about 6 minutes. Remove from oven and leave to cool completely. Transfer to a cutting board and roughly chop up the nuts. Keep baking tray set aside for cookies.

In a medium bowl, combine flour, oats, baking soda and salt. Set aside. In a large mixing bowl beat the butter on high speed for a minute or so. Add the sugar, egg and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour and oat mixture until combined. Fold in pecans.

Drop dough by rounded teaspoons 2 inches apart onto the baking tray. Bake for 8 - 10 minutes or until edges are lightly browned. Remove from oven and leave to cook a few minutes. Light flatten the cookies with a spatula. Transfer to a wire rack. Repeat for remaining cookies.

Will keep in an airtight container for about a week or in the freezer for up to a month.