This is a fantastic recipe from Joanne Cheng, of Flour fame. I’m reposting it here because the way it’s laid out in the cookbook Pastry Love kills me because the instructions and the ingredients are two pages apart so I often get the recipe wrong if I’m not paying attention and constantly flipping back and forth. Nothing against Joanne and Flour (I regularly spend far too much money there).


  • 140 grams all-purpose flour
  • 100 grams old fashioned oatmeal
  • 100 grams unsweetened coconut flakes
  • 120 grams raisins (golden or reguar)
  • 150 grams brown sugar
  • 1 stick butter
  • 2 tablespoons maple sugar
  • 1/4 cup water
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt


  • 50 grams old fashioned oatmeal
  • 25 grams unsweetened coconut


  1. Preheat oven to 350 degrees F
  2. In mixer bowl on a scale, combine first five ingredients and mix until combined.
  3. In a small saucepan on the stove, combine butter, water and maple syrup until butter is melted. Then add kosher salt and baking soda. It will bubble up, so immediately add it to the dry mixture & stir.
  4. Use small ice cream scoop to measure out balls of dough and roll in the reserved coconut oatmeal mix. Place on cookie sheet with parchment paper about 3 inches apart.
  5. Bake 18-20 minutes. They should be golden brown.