These cookies are just as good as any you will get from any American style bakery. You could experiment with replacing the milk chocolate with white chocolate and the pecans with macadamias or dried cherries.
Pecan chocolate cookies recipe
Makes 15 cookies
110g salted butter, room temperature
110g caster sugar
110g dark brown sugar
1/2 tsp vanilla paste
150g self-raising flour
40g dessicated coconut
225g of milk chocolate, chopped (not too small)
80g of rolled oats
50g of pecans, chopped (not too small)
Cream the butter and sugar together until smooth.
Beat in the egg and vanilla paste.
Add the flour, chocolate, oats and pecans, mixing together well.
Then make golf ball size cookies, place on a baking tray covered with parchment paper or a silpat. Squash them down a little so they are flatter. They will spread out once they are baked, so place them apart a few centimetres/an inch or two.
Preheat oven to 200cº.
Chill on the tray in your fridge for half an hour.
Then put the baking tray in the oven to bake for 12 minutes or until golden.
Remove and eat straight away or leave until later, the centres will remain chewy.