Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Maple-Walnut Oatmeal Cookies 3.2 (56) 21 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 18, 2020 Print Rate It Share Share Tweet Pin Email Yield: 12 Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut. Ingredients 1 ½ cups old-fashioned oatmeal ¾ cup unsweetened shredded coconut 1 ⅓ cups all-purpose flour ½ teaspoon table salt 1 cup packed light-brown sugar ¼ 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 ¾ ounces (1 cup) walnuts, coarsely chopped Directions 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. Cook's Notes Desiccated, or dried, coconut can be found in most health-food stores. Rate it Print