These cookies are perfectly balanced—crunchiness on the one hand and a sweet buttery-oaty flavor on the other. My mum used to make them all the time using a recipe she found in one of her old cookbooks. Sometimes she would spread melted chocolate over each cookie, though we also loved them without. They don’t take very long to make, which is probably why we always brought them to sell at school bake sales. My mum shared the recipe with me and now it’s my pleasure to pass it on to you.
Makes 36 cookies
1 Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper.
2 In a large bowl, cream together the butter and sugar with a wooden spoon until soft and light in color.
3 Add the golden syrup and mix until combined.
4 Add the flour, oats, baking soda, and salt and mix until the dough comes together.
5 Using a tablespoon measure, scoop out heaping tablespoons of the dough, roll them into balls, and place them on the prepared cookie sheets. Leave some space between the cookies, as they’ll spread during baking. Press down on each ball to form cookies about 1½ inches in diameter.
6 Bake for 12 to 14 minutes, until lightly golden brown.
7 Let the cookies cool on the cookie sheets for 10 minutes, then transfer to a wire rack.
8 Store the cooled cookies in an airtight container at room temperature for up to 4 days.