This week I’m using ingredients up as I have so many different ingredients that I buy for one recipe and that never seem to find another use for them hence why these cookies are a good idea. As this recipe is a good way to use up oats that I had from my Flapjack recipe that I did about a month ago. These cookies also remind me a bit of flapjacks because of the golden syrup so I thought they were perfect for my sweet tooth.
Golden Syrup Oat Cookies
- 100 g butter
- 100 g Light Brown Sugar
- 2 tbsp golden syrup
- 100 g self-raising flour
- 100 g porridge oats
- 1/2 tsp bicarbonate of soda
- Preheat the oven to 180°c (160°fan) and line 2 baking trays with baking paper.
- In a large pan melt the butter, sugar and syrup over a low heat. Take the pan off the heat and stir in the flour, oats and bicarbonate of soda.
- Place teaspoons of the mixture (spaced well apart) onto the baking trays and bake for 10 minutes until golden.
- Leave to cool for 10 minutes on the baking trays before removing to a wire rack to cool.
Like, most recipes I make I always take some to work as my mum is not a massive sweet person unlike me. These cookies hit the sweet spot and to be honest one is just enough. I have to admit that I struggle with recipes with syrup as I can never get them of the grease proof paper as they always stick. This recipe was no different but I would wait for the cookies to cool down on the baking trays before you transfer them to a cooling rack as the mixture is still quite sticky even though they are cooked.