I was doing a cooking demonstration in health-conscious Los Angeles, and when I melted the half-stick of butter that this recipe calls for—a modest amount by my standards—a woman near the front row panicked and exclaimed, “Oh my God! Look at all that butter he’s using!” I’m not sure these cookies fall into the “healthy” category, but with just a half-stick of butter for nearly 2 dozen cookies, I’d say you shouldn’t feel all that guilty about indulging in one—or maybe two, for those of you who really want to live on the edge. These cookies are a riff on Anzac biscuits that were created as sustenance for the Australian and New Zealand Army Corps (Anzac). I adapted a recipe from Cooking Light magazine, adding dried cranberries and naming them “cranzac cookies,” but I’ve left them lean enough to keep those who eat them in fighting weight.

　　

Ingredients

makes about 26 cookies

　　1 cup (95 g) rolled oats

　　1 cup (215 g) packed light brown sugar

　　1 1/4 cups (175 g) all-purpose flour

　　1 cup (90 g) dried sweetened or unsweetened shredded coconut

　　1/2 cup (60 g) dried cranberries

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　3 tablespoons (45 ml) water

　　4 tablespoons (2 ounces/60 g) unsalted butter, melted

　　1/4 cup (60 ml) golden syrup (see Tip)

　　

Step 1

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.

　　

Step 2

In a large bowl, toss together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt. Stir in the water, melted butter, and golden syrup until the dough is evenly moistened.

　　

Step 3

Using your hands, shape the cookie dough into 1 1/4-inch (3-cm) balls. Place the balls on the prepared baking sheets and flatten them into 2-inch (5-cm) disks spaced 1 inch (3 cm) apart.

　　

Step 4

Bake, rotating the baking sheets midway through baking, until the cookies are light golden brown, about 12 minutes.

　　

Step 5

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

　　

Storage

Step 6

The dough can be kept in the refrigerator for up to 5 days, or frozen for up to 1 month. The baked cookies will keep well, stored in an airtight container, for up to 4 days.

　　

Variation

Step 7

Substitute raisins or dried cherries for the dried cranberries.

　　

tip

Step 8

Lyle’s Golden Syrup, available in well-stocked supermarkets, gives these cookies their special flavor, so it’s worth seeking out. If you can’t find golden syrup, substitute cane syrup or a mild-flavored honey.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.