Keep these chewy cookies in the freezer ready for when friends or family pop around
Prep:20 mins
18
140g rolled oats50g desiccated coconut225g plain flour140g salted pecans, roughly chopped100g raisins140g unsalted butter225g light soft brown sugar3 tbsp maple syrup3 tbsp golden syrup2 tbsp boiling water1 tsp bicarbonate of soda
STEP 1Heat 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 2In 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 3Bake 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.
