Maple, pecan & raisin oaty cookies

• rolled oats↗140g g
• desiccated coconut↗50g g
• plain flour↗225g g
• salted pecans↗140g g

  roughly chopped

• raisins↗100g g
• unsalted butter↗140g g
• light soft brown sugar↗225g g
• maple syrup↗3 tbsp tbsp
• golden syrup↗3 tbsp tbsp
• boiling water2 tbsp tbsp
• bicarbonate of soda↗1 tsp tsp

Step-by-step instructions

1. 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. 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. 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.