This is a recipe I got from the Martha Stewart website years ago. These cookies have become really popular at a bakery here in town (Sweetie Pies), so I have resurrected it. They really are chewy and wonderful. I haven't tried them with vegan butter... but they don't have any eggs in them, so that's a plus.
Ingredients:
2 cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup flaked coconut (whirled around in a food processor to make in finer)
1 cup (2 sticks) butter
2 tablespoons Lyle's Golden Syrup (You can find it at World Market, or you can order it online)
3/4 teaspoon baking soda
1/4 cup boiling water
Directions
Preheat the oven to 350 degrees. Line baking sheets with
parchment paper, and set aside.
In a large bowl, combine flour, oats, sugar,
and coconut. Set aside.
In a small saucepan over medium heat, melt butter with
syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir
to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
Add butter mixture to dry ingredients, and stir to combine.
Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2
inches apart (They will spread out a lot, so make room)
Bake until golden brown and firm but not hard, about 15
minutes. Pull them off the sheet pans with the parchment paper and onto the counter so they don't sit on the hot sheet pans and overcook.
A marriage made in heaven... Lyle's Golden Syrup and Howard the Gnome...
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