Cranzac Cookies

Funny name...awesome cookie! These cookies are moist, chewy, and actually pretty healthy! That's always my excuse to eat more!

These cookies have a really neat history. Anzac is the acronym for the Australian and New Zealand Army Corps that fought in World War I. The original Anzac cookie was developed to provide an energy boost and nutrition for the soldiers. It's sort of the world's first protein bar! The "cran" in "cranzac" is for the delicious cranberries in them.

Like I said, these are a healthier alternative to your standard cookie, but they are just as delicious. Enjoy!



Ingredients:
1 1/4 cups flour
1 cup rolled oats
1 cup firmly packed light brown sugar
1 cup dried shredded coconut, sweetened or unsweetened
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup dried cranberries
3 Tbsp. water
4 Tbsp. (1/2 stick) unsalted butter, melted
1/4 cup Lyle's Golden Syrup (I used a mild honey, since this stuff is hard to find!)

Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, toss together the flour, oats, brown sugar, coconut, baking soda, salt, and dried cranberries.
3. Stir in the water, melted butter and honey until the dry ingredients are thoroughly moistened.
4. Roll the cookie dough into 1 1/4 inch balls. Place the balls on the baking sheet, about 1 inch apart, and flatten them into 2 inch disks.
5. Bake the cookies for 12 minutes, until light brown. Rotate the baking sheet midway through baking to make sure the cookies bake evenly. Once cool, store the cookies in an airtight container for up to 3 days. The dough can be made in advance and refrigerated for up to 1 week or frozen for longer.

Yields: 2 dozen cookies