Cheery cherry cookies

I managed to replace my copy of Ready for Dessert this week and David Lebovitz never fails to inspire. He calls these Cranzac, I call them Prozac.

These cookies are a great pick-me-up at the end of the day and – an added bonus! – can be made with ingredients (or variation thereof) you most likely already have in your pantry.

Here is my version – I added dried cherries instead of cranberries, cut everything in half (so this makes a baker’s dozen), put in a little less coconut and concocted my own version of golden syrup (I miss having it!) out of light corn syrup and molasses. But otherwise these are really healthy :).

You’ll need:

• 1/2  cup rolled oats
• 1/2 cup brown sugar
• 1/2 + 1/8 cup flour
• 1/3 cup unsweetened coconut
• 1/4 cup dried cherries
• 1/4 tsp baking soda
• 1/8 tsp salt
• 2 tsp water (add a little bit more if you feel you need to as you mix)
• 2 tablespoons butter, melted
• 1/8 cup golden syrup

1. Preheat oven to 375F (190C). Line a large baking sheet with parchment paper.

2. In a large bowl, combine all of the dry ingredients and mix well. Then add the butter, water and syrup and mix well – best done with your hands – to make sure every little piece gets as moistened as possible. It may seem like these won’t stay together but believe me, they will!

3. Start forming the cookies – roll the dough in your hands to form snowball-cookie -sized balls, place them on the baking sheet about an inch apart and flatten into disks with your hand.

4. Bake for about 6 minutes, rotate and bake for 6 more minutes until just golden. Remember, if you add honey instead of golden syrup or variation, these will brown much faster!