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Maple, pecan & raisin oaty cookies

Keep these chewy cookies in the freezer ready for when friends or family pop around

  • Prep: 20 mins
    Cook: 15 mins
  • 18
  • Easy
  • 18
  • Easy
  • Calories 279
  • Carbohydrates 36
  • Saturated Fat 6
  • Sugar 20
  • Protein 3
  • Fat 15
  • Fibre 2
  • Salt 0.27

Nutrition per serving

  • Calories 279
  • Carbohydrates 36
  • Saturated Fat 6
  • Sugar 20
  • Protein 3
  • Fat 15
  • Fibre 2
  • Salt 0.27

Ingredients

  • 140g rolled oats
  • 50g desiccated coconut
  • 225g plain flour
  • 140g salted pecans, roughly chopped
  • 100g raisins
  • 140g unsalted butter
  • 225g light soft brown sugar
  • 3 tbsp maple syrup
  • 3 tbsp golden syrup
  • 2 tbsp boiling water
  • 1 tsp bicarbonate of soda

Method

  1. Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.

  2. In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.

  3. Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.

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