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Maple, Pecan, and Raisin Oaty Cookies

These cookies are ‘golden’ — in every sense of the word! They sport a warm, caramelly flavor thanks to the golden-hued sweeteners, which are a wonderful compliment to the salted pecans and sweet raisins; and, of course, the oats and coconut toast up in the oven to an appropriately amber hue to visually support the whole effect. Truly, these good-as-gold treats are worth their weight in . . . well, you know!

Maple, Pecan, and Raisin Oaty Cookies

5 oz. rolled oats (1½ cups)
2 oz. desiccated coconut (generous ½ cup)
8 oz. all-purpose flour (scant 2 cups)
5 oz. salted pecans, roughly chopped (generous 1¼ cups)
4 oz. raisins (¾ cup)
5 oz. unsalted butter (10 tbs.)
8 oz. light brown sugar (1¾ cups lightly spooned)
3 tbs. maple syrup
3 tbs. golden syrup
2 tbs. boiling water
1 tsp. baking soda

Heat the oven to 325°F. Line 3 baking trays with parchment.

In a medium bowl mix the oats, coconut, flour, pecans, and raisins together.

In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water with the baking soda, then add this to the butter mixture. Pour over the oat mixture and stir to combine.

Put 18 portions of the dough on the baking sheets (6 per tray). Bake for 14-16 minutes, depending on how chewy you like them. Allow to stand for 1 minute 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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