These are one of Sarah’s husband’s favorite cookies! He particularly loves them with an afternoon cup of earl grey on a rainy day. Sarah first had them when she traveled to New Zealand and was particularly excited when her coworker Marielle shared with her a recipe for them!
Difficulty: Beginner to moderate difficulty
Serves: 24 cookies
Time: 20-25 minutes
Ingredients
- 1 cup (100 g) quick cooking oats (though any oats will work)
- 1 cup (120 g) all purpose flour
- 1 cup (200 g) granulated or caster sugar
- 3/4 cup (75 g) flaked coconut (we prefer unsweetened)
- 1/2 cup (113 g) butter (unsalted)
- 1 tbsp golden syrup or corn syrup
- 2 tbsp boiling water
- 1 tsp baking soda
- 1 tsp vanilla
Equipment
Essential Equipment
- Saucepan
- Wooden spoon
- Large mixing bowl
- Baking sheets
- Parchment paper
- Cooling rack
- 2 tablespoons
- Stovetop kettle
- Spatula
Additional Helpful Equipment
- Silicone spatula
- Electric kettle
- Metal spatula
Directions
- Preheat the oven to 350 F and line baking sheets with parchment paper
- Combine oats, flour, sugar and coconut in a large mixing bowl
- In a small saucepan, melt butter and syrup together, add the vanilla extract once melted
- In a small bowl, pour boiling water and add baking soda to water, then add to the butter mixture
- Add butter mixture to dry mixture and stir to combine (mixture will not seem fully combined and will still be crumbly)
- Using a 1 tbsp cookie scoop or two tablespoons, scoop dough onto prepared sheets leaving at least 2 inches between cookies (they will spread and flatten)
- Bake until just golden, 12-15 minutes, and let cool 5 minutes on cookie sheets
- Using a spatula, transfer to wire racks and let cool completely
Ellie’s Kitchen 