Name: Maple, pecan & raisin oaty cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 18
Cuisine: American
Ingredients: 140g rolled oats; 50g desiccated coconut; 225g plain flour; 140g salted pecans roughly chopped; 100g raisins; 140g unsalted butter; 225g light soft brown sugar; 3 tbsp maple syrup; 3 tbsp golden syrup; 2 tbsp boiling water; 1 tsp bicarbonate of soda

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Maple, pecan & raisin oaty cookies

Maple, pecan & raisin oaty cookies

Lucy Netherton

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Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.8 out of 5.40 ratingsRate

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Keep these chewy cookies in the freezer ready for when friends or family pop around

Freezable

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A star rating of 4.8 out of 5.224 ratings

Ingredients

Nutrition

Units:

MetricUS

140g rolled oats
50g desiccated coconut
225g plain flour
140g salted pecans

roughly chopped
100g raisins
140g unsalted butter
225g light soft brown sugar
3 tbsp maple syrup
3 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarbonate of soda

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Nutrition: per cookie

kcal279
fat15g
saturates6g
carbs36g
sugars20g
fibre2g
protein3g
salt0.27g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.
step 2

In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.
step 3

Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.

Recipe from Good Food magazine, May 2011

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A star rating of 4.8 out of 5.40 ratings

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