Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 2 cups granulated sugar
- 1 cup desiccated coconut (I use Bob’s Red Mill Unsweetened Flaked Coconut)
- 2 sticks unsalted butter, cut into pieces
- 2 tablespoons Lyle’s Golden Syrup
- ¾ teaspoon baking soda
- ¼ cup boiling water
Instructions
- Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment or bake in batches using 1 or 2 sheets.
- In a large bowl, stir together flour, oats, sugar, and coconut. In a medium, microwave safe bowl, place butter and syrup. Microwave in 30 second increments until the butter is fully melted. Stir to make sure the syrup is incorporated into the butter.
- Add the baking soda to the boiling water and stir to combine. Pour the baking soda mixture into the melted butter mixture. Be careful as it may bubble. Stir to combine. Pour the butter mixture into the flour mixture and stir until a dough is formed.
- Using a small ice cream scoop, scoop tightly packed dough onto baking sheets, 6 to a sheet. Flatten very slightly with the palm of your hand. Bake for 12-15 minutes, rotating halfway through, until the cookies are golden brown, but still quite soft to the touch. Store at room temperature in an airtight container for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour or in 350 degree F oven for 5-10 minutes.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 15 mins
- Cook Time: 13 mins