I use salted butter simply because the first time I made this I didn't have unsalted and found the level of salt perfect. They're sweet and very slightly salty - think salted caramel but with homely comforting oats. The brown sugar helps with the caramel vibe.
I make these every year at least 5 times a year especially at christmas. And in honesty it's becoming tradition.
Foolproof recipe. Crunchy on the outside and chewy in the middle and they make the best ice cream sandwiches. Or so I'm told.
Makes 30-35
Wet:
250g salted butter
3tbsp golden syrup
Dry:
250g self raising flour
250g soft light brown sugar
250g porridge oats
1.5tsp ground cinnamon
1. Preheat oven to 180•C and line 2 trays with grease proof paper.
2. In a saucepan, gently melt the butter and golden syrup together until totally liquid.
3. In the meantime mix all the dry ingredients together in a large bowl.
4. Pour the wet into the dry and stir well until combined.
5. Using a tablespoon measuring spoon pack the mixture in, level it off then tap it out onto the tray. Repeat stacking two scoops on top of each other. Make sure you leave plenty of room on the tray between each one because they spread when cooking.
6. Bake for 10-13 minutes and remove from the oven when still soft.
7. Remove from the grease proof while still warm and cool on a wire rack.
8. Store in an airtight container ... If they last that long ;-D
