Chewy oat and coconut cookies developed during WWI — sweet and nostalgic.

Scale

1 cup rolled oats

1 cup all‑purpose flour

¾ cup granulated sugar

¾ cup desiccated coconut

125g unsalted butter

2 tbsp golden syrup

1 tsp baking soda

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1. Preheat oven to 160 °C and line trays.

2. Mix oats, flour, sugar, coconut.

3. Melt butter with golden syrup.

4. Stir in baking soda until bubbly.

5. Combine wet and dry mixture.

6. Roll tablespoon sized balls, flatten.

7. Bake 12–15 min until golden.

8. Cool on tray then wire rack.

Feel free to substitute coconut oil for vegan version.

Use honey if no golden syrup—flavor deepens.

Dough can be frozen and baked later.