Perfect Oatmeal Cookies
These cookies are wildly delicious, and though we've been making them for just over a year, they are one of my absolute all-time favorites. This is not your usual cakey, raisiny, cinnamony kind of oatmeal cookie. Instead they're buttery-edged and crisp but also teeth-stickingly chewy. Plus, they're a strange and beautiful color -- a kind of ruddy burnished gold that is very appealing. My family just loves them; everybody always loves them.
Hands-On Time: 20 minutes
Ready In: 35 minutes
Yield: 3 dozen
1 cup rolled oats
3/4 cup sweetened, flaked coconut
1 cup flour
1 cup sugar
1/2 teaspoon kosher salt (or half as much table salt)
1 stick butter (I use salted)
1 tablespoon Lyle's Golden Syrup (or light corn syrup)
1 teaspoon baking soda
2 tablespoons boiling water
- Heat the oven to 300ºF and prepare a large cookie sheet. I cover mine with parchment paper for even browning and easy clean-up, but you could grease it instead.
- In a large bowl, stir together the oats, coconut, flour, sugar and salt. Meanwhile melt the butter and syrup together in a small pot over low heat.
- Stir the baking soda into the boiling water, then stir this into the butter and syrup and pour all of it over the dry ingredients. Stir well, then drop cookie-sized amounts (we use a heaping melon baller, which is about 2 teaspoons I think) onto the baking sheets, leaving plenty of space for them to spread.
- Bake for 12-15 minutes, switching the pan around if you need to for even baking, until the cookies are golden all over and quite brown on the edges (keep an eye on them -- they can burn quickly); the cookies will look puffy when you remove them from the oven, and then they will sink and go a bit lacy. Leave them on the cookie sheet for 3 or 4 minutes before removing them with a spatula to cool on a rack; if you go at them too early, they will fall all to pieces.
- Repeat: it will take 3 batches to get all the cookies baked. Yum.
Lyle's Golden Syrup is a honey-colored, sugar-based stickiness-in-a-tin syrup which until recently, was the kind of thing you had to beg traveling relatives to bring home for you from abroad. Now, however, you can buy it in a plastic bottle in all kinds of American stores, and we get ours in the Whole Foods nearby. I got these cookies from Cindy Hopper's lovely craft blog Skip to My Lou, Cindy uses light corn syrup instead and, given her good taste, I trust that this is a perfectly acceptable substitution.