Scottish Flapjacks

1 c (2 sticks) butter, softened
2 c packed light brown sugar
1 Tbsp golden syrup or dark corn syrup
2 tsp vanilla extract
2 c old-fashioned oatmeal

Preheat oven to 350 degrees. Line a 9"x13" pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.

In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, syrup and vanilla until blended, about 1 minutes. Scrape down sides and bottom of bowl and beaters with a rubber spatula. Add oatmeal and mix until blended, about 30 seconds.

Drop clumps of dough onto prepared pan. Using fingers, gently press dough into an even layer.

Bake at 350 degrees until bubbling and light brown, about 30-35 minutes. Remove from oven and let sit until bubbles subside and surface appears solid, about 5-10 minutes.

Cut warm flapjacks into bars. Cool in pan until firm, about 1 hour. Remove cooled bars from pan, breaking apart any that stick together. Store in an airtight container at room temperature for up to 5 days, or bars may be frozen.

NOTES
From Hannaford.
Untried.