Autumn Oat Favourites

Name: Autumn Oat Favourites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

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."

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photo by appliance queen

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

Preheat the oven to 325°F Grease two baking sheets.
Place the butter, sugar and syrup in a large saucepan. Heat gently until the butter has melted and the sugar has dissolved.
In a bowl, stir together the oats, flour and coconut, then stir this into the melted butter mixture.
In a small bowl, combine the baking soda with 1 teaspoon of hot water, then stir this mixture into the oat mixture.
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.
Bake until brown and crisp at the edges, 14 to 15 minutes.