These easy golden syrup cookies are the perfect combination of chewy on the inside, crisp on the outside, with a beautiful caramel taste thanks to the sweet golden syrup!
Quick and easy to make with just a handful of storecupboard ingredients including oats, butter, golden syrup, sugar, and flour, they are delicious with a cup of tea or glass of milk!
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15 minutes is all you need to make these moreish golden syrup biscuits. Made using the melting method, they're a great first bake for kids!
Golden syrup, which is a staple in most UK kitchens, ensures the cookies are the perfect level of sweetness with a lovely chewy soft texture.
Delicious as an after-school snack, they also go down well at coffee mornings and bake sales!
👩🍳 Love cookies? Try my banana oat cookies and easy ginger cookies too!
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✔️ Why you'll love this recipe!
Here's why this is the best golden syrup cookie recipe!
- Quick and easy to make.
- Egg-free.
- Made with pantry staples.
- Similar to Anzac Biscuits.
- Freezer-friendly.
🛒 Ingredient notes
- Butter - unsalted butter is best.
- Golden Syrup - if you can't get hold of golden syrup you could use honey or treacle instead. If you're in the US you can purchase golden syrup online.
- Light Brown Sugar - or for a richer more treacly flavour use dark brown sugar.
- Caster Sugar - or substitute with granulated sugar.
- Vanilla Extract - use a good quality pure vanilla extract and not inferior vanilla essence.
- Flour - self-raising flour helps create a chewy texture. Use plain flour with added baking powder if you don't have self-raising to hand.
- Bicarbonate of Soda
- Oats - use ordinary rolled oats but not giant oats as they don't absorb the melted butter mixture very well.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the butter, sugars, and golden syrup in a saucepan over a low heat. Stir with a wooden spoon to prevent the mixture from sticking to the bottom of the pan.
Two: Once melted, take off the heat and mix in the vanilla extract, and dry ingredients (flour, bicarbonate of soda, and rolled oats).
Three: Spoon heaped teaspoons of the cookie dough onto lined baking sheets (spaced well apart) and bake in the oven for 10 minutes until golden. Cool for 5 minutes before transferring to a wire rack. Allow to cool to room temperature before eating!
💭 Expert tips
- The golden syrup cookies spread quite a lot so make sure they are well spaced on the baking sheets.
- Don't worry if the cookies seem soft when you take them out of the oven. They set and harden upon cooling to a lovely chewy texture.
📖 Variations
- Add a handful of raisins, sultanas, or dried cranberries.
- Mix in 100g of chocolate chip cookies before baking.
- Chopped pecan nuts or walnuts add a lovely crunch.
- Swap the vanilla extract for almond extract or ground cinnamon.
- Grate in the rind of an orange or lemon.
🥡 Storage
Store: The baked cookies can be kept in an airtight container for up to 3 days.
Freeze: Allow the cookies to cool before placing them in a freezer-safe container and freeze for up to 3 months. Layer the cookies between sheets of nonstick greaseproof paper to prevent them from sticking together.
❓ Frequently asked questions
Golden syrup is a thick amber-colored inverted sugar syrup (similar in texture to honey) comprised of sugar, water, and citric acid. It's a pantry staple in British and Australian homes.
After 10 minutes the cookies should be golden brown around the edge but still soft in the centre. The cookies will firm up upon cooling. Leave the cookies to cool on the baking sheet for 5-10 minutes, before using a fish slice to transfer them to a wire rack.
Maple syrup is much thinner and runnier than golden syrup. I therefore wouldn't recommend using it in this oat cookie recipe.
😋 More cookie and biscuit recipes
- Oatmeal Cinnamon Cookies
- Smarties Cookies
- Melting Moments
- Gypsy Creams
- Ginger Cookies
- Chocolate Biscoff Cookies
- Lemon Biscuits
- Christmas Star Biscuits
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Recipe
Easy Golden Syrup Cookies
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Equipment
- Saucepan
- Wooden Spoon
- Baking Paper
Ingredients
- 100 g Butter
- 50 g Caster Sugar
- 50 g Light Brown Sugar
- 2 tablespoon Golden Syrup
- 1 teaspoon Vanilla Extract
- 100 g Self Raising Flour
- 100 g Oats
- ½ teaspoon Bicarbonate of Soda
Instructions
- Preheat the oven to 180°c/ 160fan/ 350F and line 2 large baking trays with non stick baking paper.
- Melt the butter, sugars, and golden syrup in a saucepan over a low heat. Stir with a wooden spoon to prevent the mixture from sticking to the bottom of the pan.100 g Butter, 50 g Caster Sugar, 50 g Light Brown Sugar, 2 tablespoon Golden Syrup
- Once melted, take off the heat and mix in the vanilla extract, and dry ingredients (flour, bicarbonate of soda, and rolled oats).1 teaspoon Vanilla Extract, 100 g Self Raising Flour, 100 g Oats, ½ teaspoon Bicarbonate of Soda
- Spoon heaped teaspoons of the cookie dough onto the lined baking trays (spaced well apart) and bake in the oven for 10 minutes until golden. Cool for 5 minutes before transferring to a wire rack. Allow to cool to room temperature before eating!
Notes
- The golden syrup cookies spread quite a lot so make sure they are well spaced on the baking sheets.
- Don't worry if the cookies seem soft when you take them out of the oven. They set and harden upon cooling to a lovely chewy texture.
- Add a handful of raisins, sultanas, or dried cranberries.
- Mix in 100g of chocolate chip cookies before baking.
- Chopped pecan nuts or walnuts add a lovely crunch.
- Swap the vanilla extract for almond extract or ground cinnamon.
- Grate in the rind of an orange or lemon.
Sara
Super simple and delicious, these where a big hit with the kids. I know I will be making these again.
Natalie
Perfect cookies recipe to bake with kids! We loved making and eating them, and had a great time, thanks!
kushigalu
These golden cookies look fantastic. I can't wait to bake them. Thanks
Katherine
Such lovely cookies to make the most of rich and delicious golden syrup!
Dannii
These look so simple. I am going to give them a try with the kids at the weekend.
Corina Morgan
I added coconut to these. They were so good! Thanks for the recipe 😀