Guess who loved these cookies? Everybody! In the whole wide world! Well, everybody in my world! Malcolm was all, like, I’m not even going to try them, and I was all, like, whatever, I don’t even care if you try my cookies. So he tried one? And he ate, like, four of them? And I was all…you better slow down, and he was all, what? They’re healthy! Which, you could pretend that they are, because they have oats and almonds, but you’d be lying to yourself about all of that butter and sugar. My English friends will recognize that these are a lot like flapjacks, but my American friends would be confused if I called them that, and say, “Those are totally not like pancakes, man.” (As Americans do.) One thing you should know about these cookies is that they’re ridiculously easy to make. You mix them all together in a saucepan and then spread them on a tray and bake them, and that’s pretty much it!
Here’s Nina Simone with Music for Lovers. It’s a little schmaltzy, but oddly fitting for this post, and Nina Simone is so cool that she can get away with it. Or so I think.
1 stick salted butter (1/2 cup)
3/4 cup brown sugar
1/4 cup golden syrup
2 t vanilla
2 cups oats
1 cup sliced almonds, slightly crushed (I squeezed them in my hands!)
1 cup chocolate chips
Preheat the oven to 375.
In a large saucepan over medium heat, melt the butter. Add the brown sugar and golden syrup and remove from heat. Stir in the vanilla. Pour in the oats and almonds and stir until everything is well coated. Stir in the chocolate chips.
Butter a large baking sheet with edges, and press the oat mixture in a single layer on the sheet.
Bake for about 15 minutes, till the whole thing is bubbling, and the edges are starting to brown. If the edges cook too quickly, shut the oven off, but leave the tray in the oven.
Remove the tray from the oven, let cool about five minutes. Score with a pizza cutter or sharp knife, and return to the warm oven for about five or ten minutes.
Remove, and let cool completely.