Instructions
1-Preheat the oven to 350F: Preheat the oven to 350F. Line 2 large baking trays with parchment paper.
2-Pulse the oats 3 times (for 1: Pulse the oats 3 times (for 1 second each pulse) in a food processor (don’t overdo it!).
3-Melt together the butter and golden syrup: Melt together the butter and golden syrup in a large microwave-safe bowl or in a double boiler, whisking to combine. Whisk in the golden caster sugar until the mixture is thick and glossy (TIP: if it’s not turning thick and glossy, heat it briefly in microwave or double boiler after adding the sugar, but don’t overdo it). Whisk in the vanilla. Add the pulsed oats, flour, baking powder, baking soda, salt, and cinnamon (if using) to the bowl with the butter mixture. Stir to combine (TIP: the cookie dough will seem a bit gritty and dense; which is normal).
4-Use a 1: Use a 1.5-tablespoon scoop to measure out the dough (slightly compacting the dough into the scoop when you measure), and roll each into a ball (compact the dough with your hands as you roll it so it forms a nice round shape).
5-Arrange the dough balls spaced evenly apart: Arrange the dough balls spaced evenly apart on the baking trays. Slightly flatten each dough ball. Bake until the cookies are golden to your liking, about 14 to 16 minutes.
6-Let the cookies cool completely (about 20: Let the cookies cool completely (about 20 minutes). Once cool, melt the chocolate and spread it evenly across the bottom of each cookie. Let the chocolate set before serving or storing.