Adapted from the Ladies Home Journal Dessert Cookbook, Doubleday 1964
½ cup flour
¼ teaspoon baking powder
½ cup sugar
½ cup oats (old-fashioned, not quick cook)
2 Tablespoons heavy cream
2 Tablespoons Lyle's Golden Syrup or light corn syrup
1/3 cup melted butter (see measurement on stick, it’s almost ¾ stick)
1 Tablespoon vanilla extract.
Preheat oven to 375 and line cookie sheets with parchment paper
Sift flour, salt, baking powder and sugar together into a large bowl
Add oats, cream corn syrup, butter and vanilla.
Stir together until well-blended.
Using a one teaspoon measuring spoon, drop 4-inches apart onto cookie sheets.
Bake 8-9 minutes until lightly browned.
Let stand just a few seconds and remove carefully with spatula on cooling rack.
Yield: 40-45 cookies.