Cranberry, Pecan and Chocolate cookies

225 grams cups oats

75 grams desiccated coconut

225 grams plain flour

1 teaspoon salt

1 teaspoon cinnamon

350 grams light brown sugar, packed

250g  unsalted butter

125 ml  maple syrup

2 tablespoons golden syrup

2 teaspoons bicarbonate of soda

60 ml boiling water

1 teaspoon vanilla extract

100 grams pecans

100 grams dried cranberries

100g chocolate chips-milk or dark                                                              

 

Instructions

Preheat oven to 150 C , and line two baking sheets. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl and stir to combine. Combine butter, maple syrup and golden syrup in a saucepan. Heat over medium heat until butter melts, stirring, then remove from the heat. Mix the bicarbonate of soda with the boiling water, then stir this into the butter and syrup mixture along with the pecans, cranberries and vanilla extract. Mix the liquid ingredients into the dry ingredients, and then stir in the chocolate chips.

Take golf ball sized lumps of the mixture, and lightly roll into balls. Place on baking sheet, and flatten slightly, leaving a 5cm gap between then cookies. Bake for 20-25 minutes. Allow to cool on the sheets for 5 minutes, and then transfer with a fish slice to a wire rack.