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Maple, pecan & raisin oaty cookies

Maple, pecan & raisin oaty cookies

A star rating of 4.8 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 18

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

  • Freezable
Nutrition: per cookie
HighlightNutrientUnit
kcal279
fat15g
saturates6g
carbs36g
sugars20g
fibre2g
protein3g
low insalt0.27g
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Ingredients

  • 140g rolled oats
  • 50g desiccated coconut
  • 225g plain flour
  • 140g salted pecans , roughly chopped
  • 100g raisins
  • 140g unsalted butter
  • 225g light soft brown sugar
  • 3 tbsp maple syrup
  • 3 tbsp golden syrup
  • 2 tbsp boiling water
  • 1 tsp bicarbonate of soda

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2011

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Overall rating

A star rating of 4.8 out of 5.26 ratings
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