British Flapjacks

Not seasonal, and certainly not pancakes, but one of the best, and simplest cookies I've ever tasted. With a caramely flavor very similar to that of Dutch Stroopwafels, they are about 1,000 times easier to make. Some people will tell you that quick cooking oats are the key, but some prefer the chewier texture obtained by using old fashioned oats.
Based upon a recipe from Bon Appetit.


British Flapjacks:
makes 16 cookies


Ingredients
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup* (if not available, use corn syrup or honey)
1/4 tsp cinnamon
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt

* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.


Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 4 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.

Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.