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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Tips

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.

Reviews (1)

13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
04/07/2015
4 stars, really yummy and SO easy to make! Great chewy texture, tasty, not over-sweet. They do spread when baking. I got 54 big cookies. For the golden syrup I used Eggo pancake syrup.