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1
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
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2
Line 2 baking sheets with parchment paper or silicone baking mats.
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3
In a large bowl, toss together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt.
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4
Stir in the water, melted butter, and golden syrup until the dough is evenly moistened.
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5
Using your hands, shape the cookie dough into 1 1/4-inch (3-cm) balls.
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6
Place the balls on the prepared baking sheets and flatten them into 2-inch (5-cm) disks spaced 1 inch (3 cm) apart.
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7
Bake, rotating the baking sheets midway through baking, until the cookies are light golden brown, about 12 minutes.
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8
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
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9
The dough can be kept in the refrigerator for up to 5 days, or frozen for up to 1 month.
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10
The baked cookies will keep well, stored in an airtight container, for up to 4 days.
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11
Substitute raisins or dried cherries for the dried cranberries.
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12
Lyles Golden Syrup, available in well-stocked supermarkets, gives these cookies their special flavor, so its worth seeking out.
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13
If you cant find golden syrup, substitute cane syrup or a mild-flavored honey.
