125g self-raising flour
125g light brown sugar
125g porridge oats
½ tsp bicarbonate of soda
1 tbsp golden syrup
150g milk chocolate, chopped
- Preheat the oven to 180°C/160˚C fan/gas mark 4. Mix the flour, sugar, oats and bicarbonate of soda in a large bowl.
- Put the butter and syrup in a pan and warm through until melted. Pour into the dry mixture, mix well, and then stir in the chunks of milk chocolate.
- Roll small mounds of the dough into balls. Space them evenly apart onto baking trays and squash them down a little.
- Bake for 15-18 minutes until golden brown. Leave to cool for a few minutes, then transfer to a wire rack to cool completely.
Per Serving 263kcals, 12.9g fat (8.1g saturated), 34g carbs, 17.1g sugars, 3.5g protein, 0g fibre, 0.128g sodium