If I could bottle the smell of these oat-y, coconut-y cookies as they baked and sell it, I'd be a rich woman.
Milk Chocolate Cookies
adapted from Gourmet Traveller
30g rolled oats
80g unsalted butter, room temperature
80g raw caster sugar
25g golden syrup
75g plain flour
40g desiccated coconut
150g milk chocolate, melted and cooled slightly
Preheat the oven to 160 degrees C. Line a baking sheet with baking paper.
Put the oats into a processor and blitz until they are a fine meal. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar for about 4 minutes, until pale and creamy. Add the golden syrup and beat briefly. With the mixer on low speed, add the flour, coconut, and processed oats and mix until just combined.
Using a small ice cream scoop (or a teaspoon), scoop out teaspoon-size balls of dough, roll them into balls and place them on the prepared baking sheet. Leave about 5cm between them to give them room to spread. Press them lightly to flatten slightly.
Bake for about 15 minutes, until lightly golden and transfer to a wire rack to cool completely.
Put the most of the melted chocolate into a piping bag (or zip-lock bag), snip a small hole in the end and pipe the chocolate onto the bases of half of the cookies. Place a cookie on top, sandwiching the chocolate. Put the remaining chocolate into another piping bag (or zip-lock bag) and snip a very small hole in it and drizzle it over the tops of the cookies.