I baked these pecan, oat and raisin cookies as a treat for when my mum was visiting as she loves pecans and I love oat and raisin cookies so… win-win!
They were much easier to make that previous oat and raisin recipes I’ve tried and tasted really nice! This recipe made about 18 large cookies.
- 225g Plain Flour
- 50g Desiccated Coconut
- 140g Rolled Oats
- 140g Pecans (roughly chopped)
- 100g Raisins
- 225g Light Soft Brown Sugar
- 140g Butter
- 3 Tbsp Maple Syrup
- 3 Tbsp Golden Syrup
- 1 Tsp Bicarbonate of Soda
- 2 Tbsp Boiling Water
- Preheat the oven to 160°C or 140°C for fan assisted oven. Then in a large mixing bowl, combine the flour, coconut, oats, pecans and raisins. Set this aside for later.
- Now put the brown sugar, butter, maple syrup and golden syrup in a saucepan and heat it gently until it is all melted together.
- In a small bowl, mix together the boiling water and bicarbonate of soda until it’s dissolved. Then add this to the melted butter and sugar mixture.
- Now that all the wet ingredients are combined and smooth, pour it over the dry ingredients from earlier and stir it all together really well. It should be fairly thick.
- I used my cookie dough scoop to portion these out on to a baking tray lined with parchment, but you can use a big heaped tea spoon instead. Then very slightly push down the balls to flatten them before baking.
- Bake these cookies for about 15 minutes. They will still seem a little soft and bendy when you first take them out of the oven, but this is normal! I would definitely recommend leaving them for a few minutes to cool before handling them or they may break, but once they’re fully cool, they should be much firmer.
- And now you have delicious, sweet, syrupy, oaty, nutty cookies! mmmmmm 🙂
Let me know what you think 🙂