After making these once, why not try varying them by substituting desiccated coconut for some of the oats?
You could also add some chopped nuts, glace cherries or chocolate chips.
175g/6oz butter or margarine, plus extra for greasing
275g/9 1/2 oz demerara sugar
4 Tbsp water
1tsp vanilla extract
375/13 oz rolled oats
140g/5 oz plain flour
1 tsp salt
1/2 tsp bicarbonate of soda
Preheat oven to 180C/gas mark 4 and grease a couple of baking sheets, or use baking parchment
Cream the butter and sugar together in a large mixing bowl.
Beat in the egg, water and vanilla extract until the mixture is smooth.
In a separate bowl, mix the oats, flour, salt and bicarbonate of soda.
Gradually stir the oat mixture into the butter mixture until thoroughly combined.
Put 30 rounded tablespoonfuls of cookie mixture onto the greased baking tins, making sure they are well spaced.
Bake in the oven for 15 minutes, or until the cookies are golden brown.
Remove the cookies from the oven and leave to cool for 5 minutes before placing on a wire rack to cool completely.