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Lyle's Golden Syrup Cookies

Patricia Reitz

Lyle's Golden Syrup is one of my favorite ingredients - it has a rich, caramelized flavor just can't be beat and I'm thrilled to see it gaining in popularity.  Here's the flavorful syrup is paired with oats, butter, and vanilla to make chewy cookies.  Incidentally, leftover cookies freeze beautifully (just in case you're tempted to eat too many in one sitting).  

golden syrup cookie recipe

Start by whisking together all purpose flour, baking soda, and baking powder. 

cookies using lyle's golden syrup - ButterYum

In a medium saucepan, heat butter, sugar, and golden syrup together until melted and smooth.



how to use lyle's golden syrup in recipe

On a side note, Lyle's Golden Syrup is available in cans, squeeze bottles, and jars (see here).  The squeeze bottles are the least messy, like honey.  


Stir in pure vanilla extract - be sure to use the good stuff!

secret ingredient oatmeal cookies

Now stir in old fashioned oats and the flour mixture.

how to use golden syrup

Stir until no traces of dry oats or flour remain.

what size ice cream scoop to make cookies?

For this recipe, I use a #50 scoop to ensure all my cookies are the same size.  I have a number of scoops in different sizes, but this is the size I use for the majority of the cookies and mini muffin recipes that appear on this blog.  

NOTE:  when buying portion scoops, check for "#__" on the sweeper arm.  This scoop is a #50 (that means 50 scoops will equal one quart).  WARNING:  some vendors sell their scoops by diameter size (example:  50mm).   DO NOT order a 50mm scoop if you want a #50 scoop.  The diameter of a 50mm scoop is almost 2 inches, while the diameter of a #50 scoop is much smaller at 1 1/4 inches.    

what's the best surface to bake cookies on?

Pro Tip:  whenever I bake a cookie recipe for the first time, rather than commit an entire tray of cookies to unknown variables such as baking time, baking temperature, and baking surface, I do a small test batch first to refine those unknowns (all of which can make or break your recipe).

First I preheat my oven fully and check my oven thermometer to ensure the interior temperature is accurate, then I bake for the suggested time directed (you'd be surprised how often the directions are wrong).  In addition to verifying baking time and temp, I check to see which baking surface produces the best results.  Here you can see I baked one cookie on parchment paper and one on a small silicone baking mat (like this one).  

Let's check out the results below, shall we?

which nonstick surface is the best for cookies?

The differences aren't always this clear, but for this particular recipe, it's obvious the cookie baked on silicone turned out much better than the one baked on parchment paper (and obviously, the suggested oven temp was too hot - thankfully I didn't ruin an entire tray of cookies discovering that fact).

Back to baking surfaces, silicone almost always wins my baking tests - not quite as dramatically as shown here, but I encourage you to give it a try and discover your own results.  

cookies made with lyle's golden syrup

Alrighty - pour yourself a glass of cold milk and enjoy! 

Items used to make this recipe:

Lyle's Golden Syrup Cookies

makes 18 cookies


  • 3/4 cup all purpose flour

  • 1 1/2 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 7 tablespoons unsalted butter

  • 1/2 cup granulated sugar

  • 2 tablespoons lyle's golden syrup

  • 1/2 teaspoon pure vanilla extract

  • 1 cup old fashioned oats


  1. In a small bowl, whisk together flour, baking soda, and baking powder, set aside.

  2. In a medium saucepan, heat butter, sugar, and golden syrup until melted and smooth; remove from heat and stir in pure vanilla extract.

  3. Add flour mixture and oats and stir well to combine.

  4. Place cookie dough in an airtight container and chill for 30 minutes.

  5. Preheat oven to 325F and place rack in the center position.

  6. Line two half sheet pans with silpat liners (parchment doesn't work well for these cookies).

  7. Use a #50 scoop to portion dough, 6 cookies at a time, evenly spaced on sheet pan.. NOTE: I suggest baking only one tray of cookies at a time, being sure to place chilled dough on room temperature (not hot/warm) sheet trays.

  8. Bake for 8 minutes; remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.