Description
These cookies feature one of my favorite ingredients, Lyle’s Golden Syrup: it’s rich, caramelized flavor just can’t be beat and I’m thrilled to see it gaining in popularity. Here the flavorful syrup is paired with oats, butter, and vanilla to make chewy cookies. Incidentally, leftover cookies freeze beautifully (just in case you’re tempted to eat too many in one sitting).
Ingredients
- ¾ cups All-purpose Flour
- 1-½ teaspoon Baking Soda
- 1-½ teaspoon Baking Powder
- 7 Tablespoons Unsalted Butter
- ½ cups Granulated Sugar
- 2 Tablespoons Lyle’s Golden Syrup
- ½ teaspoons Pure Vanilla Extract
- 1 cup Old Fashioned Oats
Preparation
In a small bowl, whisk flour, baking soda, and baking powder, set aside.
In a medium saucepan, heat butter, sugar, and golden syrup until melted and smooth. Remove from heat and stir in pure vanilla extract. Add flour mixture and oats and stir well to combine. Place cookie dough in an airtight container and chill for 30 minutes.
Preheat oven to 325ºF and place rack in the center position. Line two half sheet pans with silpat liners (parchment doesn’t work well for these cookies—visit my blog to see why).
Use a #50 scoop to portion dough, 6 cookies at a time, evenly spaced on sheet pan. Bake for 8 minutes; remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.
Note: I suggest baking only one tray of cookies at a time, being sure to place chilled dough on room temperature (not hot/warm) sheet trays.
