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
Source: Martha Stewart Living, October 1999
- 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
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.
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 tablespoons of dough, and place about 3 inches 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.