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Pre-heat the oven to 150°C (300°F) and line a baking tray with grease-proof paper.
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Cream butter and sugar, then beat in the milk and syrup.
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Mix the baking soda, oats and flour together and then add to the wet ingredients, stirring well to combine.
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Take roughly one tablespoon of dough and form into a ball, then place on the baking tray. Using the palm of your hand, flatten into a rough round shape and do the same with the rest of the dough (they will be a very rustic circle, so don't worry too much about getting it too neat). Leave space in between as they do spread when baking.
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Bake for around 15 until they are golden (they will feel very soft, but that's fine). Take care not to overcook them as they burn easily - err on the side of caution and remove them a little earlier rather than later! Remember that if you make smaller cookies, they will need less time, so keep an eye on them.
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Because they are so soft, let them sit on the tray for around ten minutes and then transfer them to a wire rack to cool completely.
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If using milk chocolate, just melt in a Bain Marie (double boiler) and then spread over the cooled cookies. If making the dark chocolate version, melt the chocolate and syrup in a Bain Marie, stirring frequently as it melts. Finally, quickly beat in the butter. Spread over the cooled cookies. Enjoy!