These crunchy, hearty cookies are great for a snack or even a breakfast. Oats reign supreme here, but the golden syrup adds a unique, slight flavor that carries through every bite. If you don't have self-rising flour, substitute with 1 cup of all-purpose flour and two teaspoons of baking powder. Modified from Bigger Bolder Baking by Gemma Stafford.
Course: Breakfast, Dessert, Snack
Servings: 30cookies
Author: Beth Cato
Equipment
parchment paper
baking sheet
tablespoon scoop
cooling rack
Ingredients
1cupunsalted butter (2 sticks) softened
3/4cupwhite sugar
3Tablespoonsgolden syrup
1cupself-rising flour
2 2/3cuprolled oats also called old fashioned oats
1teaspoonbaking soda
1/4teaspoonsalt
Instructions
Preheat oven to 350-degrees. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until it is soft and light in color. Add golden syrup. Follow up with the flour, oats, baking soda, and salt, mixing until just combined.
Use a tablespoon scoop to shape dough, rolling each lump briefly with hands to compress and flatten, then place spaced out two-inches apart on baking sheet. They will spread as they bake.
Bake 12 to 14 minutes, until golden brown and set. Let them idle on the cookie sheet about 5 to 10 minutes, then transfer them to a cooling rack. Store them in an airtight container at room temperature.