- 50 g sugar (we used granulated)
- 75 g butter (we used Vitalite)
- 40 g golden syrup
- 75 g porridge oats (gluten free if required)
- 70 g plain flour (gluten free if required)
- 1 teaspoon baking powder (gluten free if required)
- *optional 60g raisins / chocolate chips / shredded coconut / chopped dried apricots
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Put the sugar, butter and syrup in a saucepan and heat gently until melted. Stir to dissolve the sugar. Remove from the heat.
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Stir in the oats, followed by the flour with the baking powder. Mix well.
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If using add ins (raisins, chocolate chips, coconut, apricots) add these now and mix to distribute evenly.
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Using a cookie scoop (or small ice-cream scoop), scoop the mixture into 12 equal balls and place well apart on a lined baking tray. I had to use two trays. Gently press each ball down to make rounds.
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Bake at Gas Mark 4 (350f / 180c) for 12-15 minutes. The cookies will just be turning golden around the edges. Remove from the oven and allow to cool on the tray (they will be very soft but will firm up on cooling).
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Store in an airtight container for up to five days.
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Enjoy!
