Habits are funny. Do you do this? You are making cookies....set out the butter to soften, take out the eggs to come to room temperature and all the other ingredients on the counter to make in about 2 hours or so.....SCREECH!!!!....What? Where are the eggs in the recipe here? Is this an error? I know recipes online aren't perfect (I just got wind of Rob's Radical CCC HUGE sugar error a few days ago). I had to stop everything and read over the recipe to see what exactly was the deal. When I saw the sugar, syrup, corn syrup; I knew we were in for a chewy cookie....
It was odd to me ALSO that the sugar and butter were not creamed into together first as a common cookie recipe does. This was going to be a different cookie...very skeptical I was...
Maple Walnut Oatmeal Cookie
from Martha Stewart.com
1 1/2 cups old-fashioned oatmeal
3/4 cup unsweetened shredded desiccated coconut
1 1/3 cups all-purpose flour
1/2 teaspoon table salt
1 cup packed light-brown sugar (I used dark brown)
1/4 pound (1 stick) plus 1 tablespoon unsalted butter
3 tablespoons pure maple syrup
2 tablespoons golden syrup (regular Karo worked just fine)
1 teaspoon baking soda
2 tablespoons boiling water
1 teaspoon pure maple extract
2 3/4 ounces (1 cup) walnuts, toasted and coarsely chopped
- Preheat oven to 300 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside.
- In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in walnuts.
- Form balls, using 3 tablespoons of dough, and place about 3 inches apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly.
- Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.