Crunchies – Traditional SA Oatmeal Cookie

INGREDIENTS
1 cup (227g) butter/margarine 1¼ cups (242g) sugar
3 TBLS Golden Syrup/honey ¾ tsp fine salt
4 cups (326g) regular oats 2 tsp bicarbonate of soda
1¼ cups (150g) Flour 1 tsp ground cinnamon
3 cups desiccated coconut - ¼ cup (61g) milk
Reduce coconut to 2½ cups if ¾ cup (75g) sunflower seeds,
using lots of mix-ins. seseme etc

INSTRUCTIONS
1. Set the oven rack to the middle and preheat the oven to (1600 C).
Spray pan with cooking spray and line with parchment paper.

2. Place butter & syrup/honey microwave about 1 minute until just

melted. Add milk….Set aside to cool for five minutes.

3. Mix all dry ingredients, including sunflower seeds etc. – well

combined.

4. Make a well in the center of the dry ingredients, add cooled butter
mixture.

5. Spread out on the prepared baking sheet. Even out and flatten by
hand, compact well with flexible spatula so the cookies won’t
flake/break apart.

6. Place in preheated oven and set a timer for 30 minutes, rotate after
15 minutes and cover loosely with foil.

7. Turn the oven down to 1500C and bake an additional 15 minutes.

8. NOTE: They will bake more quickly on convection bake setting so

they might be done after 25 - 30 minutes total. They will harden as
they cool.

9. Remove from the oven and set on a wire cooling rack. Cut into
squares
10. If the middle bars are too chewy, put them back on the baking
sheet and return to the warm, turned off oven for about twenty
minutes.

Deliciously Decadent Version:

Remove from oven and immediately sprinkle with milk chocolate
chips or white chocolate chips and spread evenly with an off-set
spatula. Allow to cool and refrigerate until set before cutting into
smaller bars.