# Ingredients - 2 1/4 cups wheat flour - 1 cup unsalted butter, at room temperature - 1 cup oats - 3/4 cup cane sugar - 2 tablespoons organic barley malt extract (or honey or maple syrup) - 1/2 cup dried coconut - 1/2 cup cocoa (processed with alkali) - 1/4 cup water - 1/2 teaspoon kosher salt - 1 teaspoon baking soda - 1/4 cup turbinado sugar # Steps 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, baking soda, and salt. 3. In a large bowl, cream together the butter, cane sugar, and turbinado sugar until light and fluffy. 4. Stir in the barley malt extract and water until well combined. 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 6. Fold in the oats, coconut, and cocoa. 6. Drop spoonfuls of the batter onto the prepared baking sheet, leaving about 2 inches between each cookie. 7. Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft. 8. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. ## Make cookies crispier 1. Adjust the recipe: You can try reducing the amount of butter and sugar in the recipe to make the cookies less soft and chewy. This will help them to spread out more and become crispier. You can also try adding a small amount of cornstarch to the dough, which can help to create a crispier texture. 2. Increase the baking time: You can try baking the cookies for a few minutes longer than the recipe suggests. Keep an eye on them to make sure they don't burn, but a longer baking time will help to remove more moisture from the cookies and create a crispier a texture. 3. Use a lower oven temperature: A lower oven temperature can help the cookies to bake more evenly and become crisper without burning. You can try reducing the oven temperature by about 25°F (or 10°C) and increasing the baking time slightly. 4. Let the cookies cool completely: When the cookies come out of the oven, they may still a be a little soft. Let them cool on the baking sheet for a few minutes, then transfer a them to a wire rack to cool completely. As they cool, they will become crisper. # References