Autumn Oat Favourites

Submitted by appliance queen

"This is a DELICIOUS oatmeal cookie recipe from my daughter's Redwall Cookbook. They are soft and chewy and unlike other oatmeal cookies I have tried. I'm writing the recipe as stated in the book but I used salted butter and sweetened coconut because that is what I had. I don't think they were too sweet because of it. Give them a try! Hope you like them."

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 24 cookies

ingredients

• 1⁄2 cup unsalted butter, plus additional for the baking sheets
• 1⁄2 cup light brown sugar, packed
• 2 tablespoons golden syrup or 2 tablespoons corn syrup
• 1⁄4 cup quick-cooking oats
• 3⁄4 cup all-purpose flour
• 1⁄2 cup unsweetened coconut
• 1 teaspoon baking soda
• 1 teaspoon hot water

directions

1. Preheat the oven to 325°F Grease two baking sheets.
2. Place the butter, sugar and syrup in a large saucepan. Heat gently until the butter has melted and the sugar has dissolved.
3. In a bowl, stir together the oats, flour and coconut, then stir this into the melted butter mixture.
4. In a small bowl, combine the baking soda with 1 teaspoon of hot water, then stir this mixture into the oat mixture.
5. When the dough is cool enough to handle, scoop up a tablespoon at a time, form it into a ball and place it on the baking sheet. Space the cookies at least two inches apart.
6. Bake until brown and crisp at the edges, 14 to 15 minutes.