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Maple-Walnut Oatmeal Cookies

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

  • yield: Makes 12

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Ingredients

  • 1 1/2 cups old-fashioned oatmeal
  • 3/4 cup unsweetened shredded desiccated coconut
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1 cup packed light-brown sugar
  • 1/4 pound (1 stick) plus 1 tablespoon unsalted butter
  • 3 tablespoons pure maple syrup
  • 2 tablespoons golden syrup
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water
  • 1 teaspoon pure maple extract
  • 2 3/4 ounces (1 cup) walnuts, coarsely chopped

Cook's Note

Desiccated, or dried, coconut can be found in most health-food stores.

Directions

  1. Step 1

    Preheat oven to 300 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside.

  2. Step 2

    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.

  3. Step 3

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

  4. Step 4

    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.

Source
Martha Stewart Living, October 1999

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Reviews (30)

  • 11 Nov, 2012

    Worst Martha Stewart cookie recipe, that I've ever tried. Very disappointed. The texture very crumbly, dry.

  • 11 Aug, 2011

    These are pretty dang good. I used all maple syrup instead of golden syrup, toasted pecans in place of walnuts and sweetened coconut for the unsweetened. The result was a chewy cookie with a crisp crust. The pecans and maple create the best smell in the oven.

  • 27 Feb, 2010

    these turned out really nice...i didnt have the different syrups so just used one light sugar syrup i had and it was fine. also added golden raisins which made it yum!

  • 4 Feb, 2010

    Cookie on the left is Aunt Mary Dillion's Praline Cookie. Just found it.
    Sara, Texas

  • 4 Feb, 2010

    Does anyone recognize the cookie pictured to the left of this one in the photo above? It appears to have a maple icing.

  • 4 Feb, 2010

    Sorry, never mind about what is golden syrup, I read over the previous posts and found the answer. Thanks

  • 4 Feb, 2010

    What is Golden Syrup?

  • 3 Mar, 2009

    I loved this one.

  • 1 Mar, 2009

    Pour it on your pancakes. Or make sponge toffee.

  • 28 Feb, 2009

    This was the worst recipe I have ever made .( I made most of the cookies from cookie book and from web as well) Anyway, what else I can make with leftover golden syrup?

  • 27 Feb, 2009

    I would like the frosting recipe for the cookies. How can I get that?

    Thanks!

    Mary Ellen Caruso
    mecwash@hotmail.com

  • 27 Feb, 2009

    I'm Australian and these cookies are a version of our Anzac biscuits- golden syrup is a very British ingredient and also common here. It is sweeter than corn syrup but not as sweet as honey. Golden syrup has a slightly caramelized flavour and is thicker than maple syrup. It's MUCH cheaper than maple syrup here!

  • 26 Feb, 2009

    The recipe for gluten free flour substitute is: 2 cups rice flour, 1 1/3 cups potato flour (not potato starch), 2/3 cup tapioca flour. This works in most recipes. I make up large batches to keep in a canister.

  • 26 Feb, 2009

    I'm not crazy about the texture of coconut in cookies. Could I just omit it entirely and increase oats by 3/4 cup?

  • 26 Feb, 2009

    Beehive Corn Syrup is golden syrup. Isn't it available everywhere? We've always used that on pancakes rather than runny old pancake syrup.

  • 26 Feb, 2009

    Golden Syrup is found near the pancake syrup or Karo syrup. Big Box chains (Wal Mart etc..) almost always have a larger selection of those types of products because they replace things in old fashioned recipes. It is actually cheaper than maple syrup. They also sell the brand name Watkins and they generally have a large selection of high end extracts.

  • 26 Feb, 2009

    I have never seen or heard of golden syrrup. I would imagine it is more expensive. Will have to look for it.

  • 26 Feb, 2009

    This may sound crazy being a Canadian and famous for our Maple Syrup, but for the life of me I am unable to find pure Maple Extract, only the imitation which makes me crazy! HELP!!

  • 26 Feb, 2009

    For Ann Rock who asked about gluten free recipes: Children's Hosp. in Columbus, OH has an informative celiac conference every year with lots of vendors and samples. Also, nearlynormalcooking@gmail.com has gluten free flour that can be substituted cup for cup in any recipe. I'm interested in these recipes because now I can bake them and eat them, too.

  • 26 Feb, 2009

    Yes Keba, the most available brand of golden syrup is Lyle's. I have never used this myself, but I looked up the definition in my food dictionary. Also known as light treacle, this liquid sweetener has the consistency of corn syrup and a clear golden colour. It is made from evaporated sugar cane juice and has a rich toasty flavour unmatched by any other sweetener.

  • 26 Feb, 2009

    Golden syrup most likely refers to Lyles"s Golden Syrup found in grocery stores that carry a wide variety of items.

  • 26 Feb, 2009

    Accouring to wisegeek.com here if the definition:

    http://www.wisegeek.com/what-is-golden-syrup.htm

  • 26 Feb, 2009

    Why can't we just use a total of 5 Tbsp Maple Syrup? I have the real thing and find that in other recipes 3 Tbsp of Maple Syrup doesn't provide a full Maple flavor.

  • 26 Feb, 2009

    what is golden syrup and where can you buy it?

    mecwash@hotmail.com

  • 26 Feb, 2009

    you can try substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup.
    http://www.ochef.com/476.htm

  • 26 Feb, 2009

    you can try substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup.
    http://www.ochef.com/476.htm

  • 26 Feb, 2009

    ok, googled "golden syrup", it's a thick corn syrup that looks like honey. i think i'll just use regular corn syrup and see what happens.

  • 26 Feb, 2009

    wonder if it means corn syrup when it says "golden syrup"?

  • 26 Feb, 2009

    I've loved receiving your recipes....Is there any chance you'll do some gluten free cookie recipes? I like to bake for my sister in law who has iliac disease. Thanks

  • 26 Feb, 2009

    What is "golden syrup?"