Anzac Cookies

This buttery cookie recipe combines rolled oats, chopped walnuts, and flaked coconut into a chewy, crispy treat.

Anzac Cookies + enlarge image
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8 users rated this recipe an average rating of 4.5
Yields:
About 30 cookies
Prep:
30 mins
Cool:
2 hrs
Bake:
12 mins 325°F
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Anzac Cookies

Ingredients
2
cups sugar
2
cups old-fashioned rolled oats
2
cups flaked coconut
1/2
teaspoon salt
1
cup butter
1/3
cup golden syrup
1/4
cup hot water
2
teaspoons baking soda

Directions

  1. Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or foil; set aside. In a very large bowl, combine flour, sugar, oats, coconut, walnuts, and salt; set aside.
  2. In a large saucepan, combine butter and golden syrup; bring to boiling. In a small bowl, stir together the hot water and baking soda; immediately add to the boiling butter mixture (the addition of the soda mixture causes the mixture to rise in the saucepan). Pour the hot mixture into the flour mixture; stir with a wooden spoon until well mixed.
  3. Shape dough into 1-1/2-inch balls. Place balls 2 inches apart on prepared cookie sheets. Using the palm of your hand, flatten balls slightly. Bake in preheated oven about 12 minutes or until cookies are golden brown. Cool 2 minutes on cookie sheets. Transfer cookies to a wire rack; let cool. Makes about 30 cookies.

From the Test Kitchen

Layer cookies between pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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