225g unsalted butter, softened
200g light brown soft sugar
50g dark brown soft sugar
225g plain flour
1 tsp bicarbonate of soda
pinch of salt
75g rolled porridge oats
100g 70% dark chocolate, roughly chopped
100g white chocolate, roughly chopped
75g milk chocolate, roughly chopped
100g pecans or walnuts, roughly chopped
50g desiccated coconut
75g toffee or fudge pieces
Beat the butter and both sugars in a stand mixer fitted on medium speed for 3-5 minutes, until pale and creamy.
Add the eggs, one at a time, beating well between until smooth.
Sift together the flour, bicarbonate of soda and salt into the bowl, add the oats and mix again until nearly combined.
Remove the bowl from the mixer, add all the chopped chocolates, nuts, raisins, coconut and toffee or fudge pieces and, using a large spoon, mix together until all the pieces are evenly spread.
Using an ice-cream scoop separate the mixture into 24 neat balls, arranged on lined baking sheets. Cover and chill for at least 1 hour or up to 24 hours, until firmed up.
Heat the oven to 180°C / 60°C fan/ Gas 4.
In batches, arrange six cookies on baking sheet, spacing them well apart, and bake on the middle shelves for 10 minutes. Remove the oven and tap the baking sheet sharply on the work surface to deflate the cookies slightly. Return to the oven for a further five minutes, until golden.
Leave to cool and firm up for five minutes, then transfer to a wire rack.
From The Great British Bake Off: Love To Bake, with recipes by Paul Hollywood and Prue Leith, £22, out now.
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