Maple, pecan & raisin oaty cookies

Easy cookie recipe for 4 - 8 people, takes only 15 mins; recipe has oats, desiccated coconut, plain flour, pecan, raisin, butter, brown sugar, maple syrup, golden syrup, water and bicarbonate of soda.

Maple, pecan & raisin oaty cookies

Maple, pecan & raisin oaty cookies

Recipe by Chef Soomro Course: Easy cookie

4 - 8

Prep time

20 mins


  • Butter: 140g unsalted butter
  • Brown Sugar: 225g light soft brown sugar
  • Plain Flour: 225g plain flour
  • Bicarbonate Of Soda: 1 tsp bicarbonate of soda
  • Maple Syrup: 3 tbsp maple syrup
  • Raisin: 100g raisins
  • Oats: 140g rolled oats
  • Water: 2 tbsp boiling water
  • Desiccated Coconut: 50g desiccated coconut
  • Pecan: 140g salted pecans, roughly chopped
  • Golden Syrup: 3 tbsp golden syrup


  1. Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.
  2. In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.
  3. Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.