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Preheat the oven to 350°. Line a cookie sheet with parchment paper.
In a medium bowl, whisk to combine flour, baking powder, and baking soda.
In the bowl of a stand mixer, beat butter and sugars until fluffy (about 3 minutes).
Beat in egg and golden syrup.
Gradually add flour mixture until incorporated.
Stir in oats and toffee bits.
Allow the cookie dough to rest for 10 minutes so that the oats will absorb some moisture.
Use a cookie scoop to place dough balls at least 2” apart on the prepared baking sheet.
Bake cookies for 12-15 minutes or until golden brown all over.
Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.