Ok, so Mrs Fields calls them Brown Buttercrunch Cookies, but I call them brandy snaps, even if there is no brandy in them. Quite a different recipe to the traditional Australian one, but very nice, and quite easy to make (...<groan>...she says, optimistically..)
1 stick (1/2 cup or 125g) salted butter, softened
1/2 cup corn syrup
2/3 cup packed brown sugar
1 cup old-fashioned oats (I didn't have these, so I used quick oats, which the recipe said not to use, but it was still ok)
3/4 cup all-purpose (plain) flour
1 tsp vanilla extract
Preheat oven to 375F (190C). Line cookie sheets with parchment paper.
In medium saucepan, melt butter, corn syrup and sugar over moderate heat, stir constantly until sugar melts, then increase heat and bring to boil. When mixture boils, remove from heat and stir in oats, flour and vanilla.
(Note : Original recipe at this point calls for baking one sheet at a time, then rolling them up and then dipping the ends in chocolate ganache. I didn't bother, I just baked them in a big batch, and left them flat.)
Drop teaspoonfuls of mix 3" apart (original recipe actually called for half tsps, but I got lazy), then bake for 8 minutes until mixture spreads, bubbles, and begins to brown. Take out of oven and let cool for a couple of minutes until set enough to handle (will still be soft, but not the very soft it was when you took it out of the oven). Then transfer to cooling rack. Store in an airtight container.
