from FLKnits’ Black Book/aka Oatmeal Caramel Cookie
Tips: Warm the measuring spoon before measuring the syrup to reduce the amount that stays in the spoon.
I have used clear Karo syrup in place of golden syrup.
UK and US tablespoons are different sizes so I use a 15ml measuring spoon.
Cups refer to US Cups.
Ingredients: Full Portion
2tblsps golden syrup
5ozs (⅔ cup+6tblsps) brown sugar
8ozs (1 cup, 2 Sticks) butter or margarine
10ozs (3 cups+2½tblsps) rolled oats
Half Portion
1tblsp golden syrup (any syrup should work)
2½ozs (⅓ cup+3tblsps) brown sugar
4ozs (½ cup, 1 Stick) butter or margarine
5ozs (1½ cups+1tblsp) rolled oats
Quarter Portion
½tblsp golden syrup (any syrup should work)
1¼ozs (7½tblsps) brown sugar
2ozs (¼ cup, ½ Stick) butter or margarine
2½ozs (¾ cup+½tblsp) rolled oats
Method: Pre-heat oven to 350°F
Grease a shallow tin (I use the lid of a casserole dish, well greased or you have to eat them with a spoon out of the dish, Pam works too).
Place the syrup, butter and sugar in a pyrex or ovenproof bowl, microwave until all ingredients are melted.
Caution – When you take the bowl out of the microwave it is VERY HOT.
Stir in the oats and mix well.
Put the mixture into the tin/dish and press down until the top is level (a spoon is good for doing this, fingers will get burnt).
Bake for 20 minutes.
They might not look cooked but the longer they are cooked the harder the caramel/toffee becomes and they do harden a little when they cool.
Cut into portions while still hot and leave in the tin/dish to cool.