Oatmeal Cookies (Maple Walnut)

Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar. Coconut adds another taste and texture.

1½ cups old-fashioned oatmeal
¾ cup unsweetened shredded desiccated coconut
1 1/3 cups all-purpose flour, unbleached
½ tsp. sea salt
1 cup light brown sugar
¼ lb (1 stick) + 1 Tbsp. butter
3 Tbsp. pure maple syrup
2 Tbsp. golden syrup
1 tsp. baking soda
2 Tbsp. water, boiling
1 tsp. pure maple extract
2¾ oz (1 cup) walnuts, coarsely chopped

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2). Have ready 2 baking sheets lined with parchment.

In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside.

In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted.

Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in walnuts.

Form balls, using 3 Tbsp. of dough, and place about 3” apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly.

Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.

Makes 12.

Cook's Note: Desiccated, or dried, coconut can be found in most health-food stores.