Crunchies are my husband's favorite cookie. They are a basic coconut and oats cookie, and he can eat a whole sheet of them in one sitting, if he has enough coffee on hand. Today I mixed things up a bit and added fresh peaches before baking, as well as trading in brown sugar for a mix of raw honey and organic, raw turbinado cane sugar. Not bad...here's hoping these last through our mid-day coffee break.
What you will need:
3/4 cup fresh peaches, diced
2 cups Old Fashioned Organic Oats
I cup Coconut Flakes (I do 1/2 cup unsweetened and 1/2 cup sweet)
1 cup flour
1/2 cup Turbinado cane sugar ( can be substituted for coconut palm sugar or brown sugar)
1/2 cup raw honey
note: you can just use a total of 1 cup of brown sugar instead of a mix of honey and sugar.
1 cup butter
I tablespoon Golden Syrup (Found in British stores or can be replaced with molasses)
1 teaspoon baking soda
What you will do:
Preheat oven to 350 degrees.
Line a cookie with parchment paper, set aside.
Mix the rolled oats, coconut and flour in large mixing bowl.
Melt the butter in a small saucepan on low heat. Once butter has melted add the honey, sugar and golden syrup. Once mixture starts to bubble, add baking soda and remove from heat. Stir until baking soda is completely incorporated and doubles the size of the mixture. Immediately pour it into the dry ingredients and stir.
Pour batter onto prepared cookie sheet. Dampen your hand and gently press the batter down evenly over entire pan. Cookie dough should be about 1/2in thick. Next take the diced up peaches and spread over the top of the batter.
Place in oven and set timer for 20 minutes. After 15 minutes reduce heat to 325 and cook for another 10 minutes, or until golden brown. The longer they cook, the crunchier they will become!
Remove from oven and allow to cool on cookie sheet. Cut into squares and enjoy!
Note: these are not as crunchy as a plain crunchy cookie is because of the addition of peaches.