Maple, pecan & raisin oaty cookies

30-60 minutes 400 kcal or less afternoon tea biscuits cookie freezable freeze ahead indulgent make ahead oats pecan pecans plain flour treat

N/A

Source

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

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.

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.

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.