The cookie batter is chilled before baking. Preheat oven before baking, not before making batter. Each batch takes about 15 minutes to bake - I try to bake 10 cookies per batch for a total of 45 minutes of baking.

In a medium bowl whisk together the flour, baking soda, salt and apple pie spice and set aside. 

In a large mixing bowl, or stand mixer, mix together the butter and brown sugar until combined. Add in the egg and mix well. 

Shred the apples and sprinkle with lemon juice and let sit for one minute. Wrap in paper towels or a cloth and squeeze out the excess moisture. Add to the mixing bowl along with the raisins and mix to combine. Add in the regular oats and quick cooking oats and mix again. Then finally add in the pecans and the Valhrona Dulcey feves. Cover the bowl with plastic wrap and chill for at least 2 hours up to overnight. 

Before baking, heat oven to 350 Deg f (180c) and set out baking sheets lined with parchment paper

Using a 2 tablespoon sized scoop, scoop out cookie dough rounds and place on baking sheets a few inches a part. Slightly flatten with your hand. 

Bake for 13-15 minutes until starting to turn golden brown and middles are set. 

Let cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely. 

Keep cookies in an airtight container at room temperature or in the freezer. These cookies are soft so they will stay soft at room temperature. They will keep best up to 3 months in the freezer. You can also freeze the cookie dough in balls to bake at a later date.