Maple, Pecan & Raisin Oaty Cookies
These chewy oat cookies are a delightful combination of oats, coconut, pecans, and raisins. The sweet blend of maple syrup and golden syrup, along with a hint of buttery goodness, makes every bite a comforting treat. Enjoy the aroma as they bake to golden perfection, ready to be savored with a glass of cold milk or a warm cup of tea.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
18
Nutrition
- Calories: 279 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.27 milligram of sodium
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