These are the best oatmeal cookies that I have ever tasted. I have tried others and always come back to this recipe. It’s from an Australian reader of Cooking Light from way back in the late 1990’s. Click here for the recipe. (If the link isn’t working, go to myrecipes. com and search for Anzac Biscuits.)
A few recipe notes from me: I have always used light Karo syrup instead of Cane syrup. I use parchment paper instead of greasing the cookie sheets, it makes clean-up much easier. Watch the cookies in the last 2 minutes of baking, and don’t let them get very brown, or they’ll become too hard. Plus, I have one improvement, I add 1/2 cup of chopped Craisins. The photo is from Cooking Light so it doesn’t have the Craisins, but trust me, you’ll want to add them.
In case you are wondering what an Anzac is…here’s your answer courtesy of Wikipedia:
Anzac Day is a national day of remembrance in Australia and New Zealand, originally commemorated by both countries on 25 April every year to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in the Ottoman Empire during World War I. It now more broadly commemorates all those who served and died in military operations for their countries.
So, Happy Anzac Day! (one day late) Celebrate with cookies!