Ingredients

• 90g whole rolled oats (NOT instant oats)
• 150g plain flour
• 100g brown sugar
• 55g caster sugar
• 85g desiccated coconut
• 125g unsalted butter
• 2 Tbsp golden syrup
• 2 Tbsp water
• 1/2 tsp bicarbonate of soda

Directions

• Preheat oven to 160°C. Line a baking tray with baking paper.
• Combine the oats, sifted flour, sugar and coconut in a large bowl.
• Place the butter, golden syrup and the water in a small saucepan; stir over low heat until smooth.
• Stir in the bicarb soda, then mix into the dry ingredients.
• Roll tablespoons of mixture into balls and place 5cm apart on the baking tray, flatten to 1cm.
• Bake for 15 minutes or until golden.
• Cool for 10 minutes before transferring to a wire rack.

Soft and Chewy Omit the brown sugar and increase the caster sugar to 155g.
Dark and Crunchy Omit the caster sugar. Increase the brown sugar to 155g. Bake for 18 minutes.
Thin and Crispy Omit the caster sugar. Increase the brown sugar to 200g. Reduce the flour to 115g.