The Washington Post, December 12, 2007
These oatmeal-coconut cookies with an addictively crispy-chewy texture get their name from their proliferation in World War I care packages for members of the Australian and New Zealand Army Corps.
Their distinctive caramel flavor comes from the use of Lyle's Golden Syrup. It is available at Rodman's, Safeway, Giant and Williams-Sonoma stores. If you can't find the syrup, substitute dark corn syrup or a table syrup with a high percentage of cane sugar, such as King's table syrup.
STORE: In an airtight container at room temperature for up to 5 days. (Re-crisp in a 250-degree oven for 10 minutes, if necessary.)
Makes 48 cookies
Ingredients:
Directions:
Position oven racks in the middle and upper third of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper or lightly grease with nonstick cooking oil spray.
Combine the oats, flour, sugar and coconut in a large bowl.
Combine the butter and syrup in a small saucepan over medium heat; cook for a few minutes, until the butter has melted and the syrup is bubbling.
Combine the baking soda and water in a small bowl and add it, stirring, to the butter mixture, which will foam up immediately. Add this mixture to the dry ingredients and mix until thoroughly combined. Drop heaping teaspoonfuls of the dough, spaced about 1 inch apart, onto the baking sheets. Bake for 7 to 10 minutes, then rotate the baking sheets top to bottom and front to back; bake 8 to 10 minutes, or until the cookies are a rich golden brown. Transfer the cookies to a wire rack to cool; they will crisp up as they cool.
Adapted from "The King Arthur Flour Cookie Companion" (Countryman Press, 2004).
55 calories, 3g fat, 2g saturated fat, 5mg cholesterol, 44mg sodium, 8g carbohydrates, n/a dietary fiber, n/a sugar, 1g protein.
