Maple-Walnut Oatmeal Cookies
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar. Coconut adds another taste and texture.
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.
Desiccated, or dried, coconut can be found in most health-food stores.
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