These are special “cookies” made by our friend John, and named by his grandchildren — they are, indeed “tough”! It’s a recipe that his mother made for him when he was a child; as a boy in England, he knew them as Quaker Oat Cakes.
In a heavy saucepan, melt:
- 1 pound butter
- 1 cup corn syrup
Stir over low heat for 7 to 8 minutes until blended.
- 2 cups granulated sugar
- 6 cups Quaker Oats (may add up to 1 cup more, to absorb all of liquid)
Drop mixture into greased muffin pans, about ¼” deep in each cup (or ¼” deep into 9”x13” pan[s]). Bake at 250F to 270F for about 25 minutes until golden brown. Cool for 5 minutes; when warm and firm, loosen with spatula handle, then pop them out of the tin with the rubber end (hold the tin upside down).
Store in completely airtight containers. Watch your teeth!