- 1 cup (99g) old-fashioned rolled oats
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (149g) sugar
- 1/8 teaspoon salt
- 3/4 cup (64g) shredded or flaked sweetened or unsweetened coconut
- 1/2 cup (8 tablespoons, 113g) butter*
- 2 tablespoons (43g) golden syrup or dark corn syrup or ¼ cup of brown or white sugar.
- 1 1/2 teaspoons baking soda
- 2 tablespoons (28g) boiling water
*If you use unsalted butter, increase the salt to a heaping 1/4 teaspoon.
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment paper.
- Stir together the oats, flour, sugar, salt, and coconut.
- Place the butter and syrup (or sugar) in a small saucepan and cook until the butter (and sugar) has melted and the mixture is bubbling.
- In a medium-sized bowl, combine the baking soda and boiling water, then stir it into the hot butter. Be prepared: the mixture will bubble up energetically.
- Stir the butter mixture into the dry ingredients.
- Drop the dough, by teaspoonfuls, onto the prepared baking sheets. A teaspoon cookie scoop works well here. Leave at least 1 1/2″ between them; they’ll spread quite a bit.
- Bake the cookies for 13 to 15 minutes, until they’re a deep mahogany brown; the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown.
- Remove the cookies from the oven, and cool them right on the pan. Store, well wrapped, for a week or so at room temperature; freeze for longer storage.