Australian Anzac Cookies
Chewy oatmeal, coconut cookies
Equipment
- 2 Cookie sheets lined with parchment paper
- 1 Medium pot
Ingredients
- 4 oz butter (chopped into 4 pieces)
- 2 tbs golden syrup
- 1/2 tsp baking soda
- 2 tbs warm or room temperature water
- 1 cup rolled oats
- 1 cup plain, all-purpose flour
- 3/4 cups brown sugar (slightly less than 3/4 cups ok), original recipe called for 1 cup
- 3/4 cups desiccated, unsweetened coconut (or shredded coconut ok)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F, line 2 baking sheets with parchment paper.
- Combine the water with baking soda and set aside.
- Stir butter and syrup in a medium pot over low heat until smooth. Stir in combined water/baking soda solution. Remove from heat.
- Then add remaining dried ingredients into pot and stir until mixed.
- Roll 0.8 to 1 oz balls (about 1 tbs in size) and slightly flatten if desired and place on lined baking sheet 2 inches apart. These cookies will bake flatter and spread out because of the warm butter.(Note: If you would like the cookies to be thicker and not as flat, then you can refrigerate the batter until butter cools, then roll into balls and do not flatten on lined baking sheet)
- Bake for 10 minutes for chewier cookies, or 11-12 minutes for slightly crispier cookies, until golden brown. Cool on tray or cooling rack if baked longer.
Notes
These are similar to oatmeal raisin cookies but are chewier because no white sugar is used.
I like to add dried cherries and/or golden raisins to this recipe at times.
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