Maple, pecan & raisin oaty cookies

Maple, pecan & raisin oaty cookies

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(9 ratings)

Prep: 20 mins Cook: 15 mins

Easy

18
Keep these chewy cookies in the freezer ready for when friends or family pop around

Nutrition and extra info

  • Freezable

Nutrition: per cookie

  • kcal279
  • fat15g
  • saturates6g
  • carbs36g
  • sugars20g
  • fibre2g
  • protein3g
  • salt0.27g
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Ingredients

  • 140g rolled oats
  • 50g desiccated coconut
  • 225g plain flour
  • 140g salted pecans, roughly chopped

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g raisins
  • 140g unsalted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g light soft brown sugar
  • 3 tbsp maple syrup
  • 3 tbsp golden syrup
  • 2 tbsp boiling water
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

Method

  1. Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.

  2. In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.

  3. Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.

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Comments (18)

maryechappell's picture

Best cookies I have made, nice & chewy. Have used chocolate chips or chopped cherries instead of nuts for the little ones. Compliments from all.

Vegirl's picture
5

Delicious and easy. I had to use all maple syrup as l am in the US and golden syrup is hard to come by. Otherwise l made exactly to the recipe with the exception of adding a teaspoon of candy cap mushroom ground to a powder, which l do to anything with maple syrup as it will definitely taste of maple syrup then. They turned out beautifully. I might bake them for a minute or two less next time but that is my oven not the recipe as l would like them just a little chewier. But the house smells wonderful! Will definitely make these again.

magscram's picture

These are amazing, so easy to make & very easy to eat - delicious. I used an ice cream scoop to put them on the tray & then flattened a little with a damp fork - perfect, I got 21 out of the mix. Will definitely be a favourite bake in my house.

becky_jo's picture
5

I made these cookies for the first time last week and they were delicious! The mixture was quite thick and sticky, so they didn't spread too much on the baking tray which I thought was a good thing, as they ended up quite substantial and still soft in the middle. I used light muscovado sugar and cut it down to ~190g. They went down very well with everyone who tried them - I will definitely be making these again.

jeanieh's picture

These are delicious...reminds me of home (Canada). Great with a cup of tea.

erinkirby's picture

These came out lovely! Not too sweet, crunchy on the outside and chewy in the middle. I didn't have any problems with them spreading too much, they just flattened out nicely. I used unsalted pecan nuts, and used slightly salted butter instead and added a pinch of salt to the ingredients as well. Lovely!

Chickenmama's picture

I made these with an egg instead of the water, and they didn't spread much at all.
They were really good, and quick and easy to make. I used plain not salted pecans and added 1/2 tsp salt too, and missed out the coconut as I didn't have any

mother_ship's picture

I used all maple syrup and still couldn't taste the maple flavour so I'm a bit disappointed with these :-(

hanwilson's picture

Straight forward to make. I used hazelnuts as I didn't have pecans. Can't eat oats myself but got glowing reports from everyone else!

GrinAndBearIt's picture
5

Very tasty and easy, got the thumbs up from everyone I served them to. The only change I made was to substitute ground almonds for the coconut, as I didn't have any and my husband doesn't like it. I found they spread a lot and ended up quite large, so next time I'll use 4 baking trays and make 20 or even 24 cookies.

islacastle12's picture
5

I made these on the weekend for my family, they were incredibly moist and really tickled my tastebuds! I loved them so much I made them again the next day to meet the popular demand! So easy and turned out great both times, really recommend this recipe for all occasions! :D

joankilleen's picture
5

Lovely buttery flavour. made them with chocolate instead of nuts and think they are yummy.

julia_bakes's picture
5

Yummy and still tasty after freezing and thawing. Maple syrup flavour is subtle but good. I left out the coconut as I didn't have any. Added extra oats instead which worked well.

Hawie's picture
5

These are really delicious, and freeze brilliantly, only needing a short time to thaw so great for short notice! Two people I have given them to "hate" coconut and were shocked to discover they hadn't noticed there was coconut in them! Because there's no chocolate, and because of the oat/raisin/nut content, these are a good snack for people who are being a bit health conscious. Problem is, it's difficult to stop at one...

marieeve's picture

My husband adores these.... They took a bit longer to cook than stated but I would recommend to anyone as everybody I made them for wants more!!

bethocallaghan's picture

Really tasty - mine come out really well. Also not a fan of raisins so I used dried cranberries instead.

bethocallaghan's picture

Really tasty - mine come out really well.

Frantic Flapjack's picture
3

These came out very large and did not keep their crispiness. Went a bit soggy and not at all chewy.

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