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Preheat the oven to 180ºc/160ºc fan and line 2-3 large trays with parchment paper.
Add the butter, sugar and syrup to a bowl and beat together until combined.
Add the oats, bicarbonate of soda, salt and flour to the bowl and mix again until combined.
(If you struggle with your dough combining (it may depend on how you are mixing) you just need to keep mixing to bring the dough together, or use the warmth of your hands as it will be a little crumbly to get the correct texture).
Portion the cookies into heaped tablespoons (I use a 4cm scoop) and then roll into balls.
Press each cookie down by half and place onto the lined trays.
Bake in the oven for 12-15 minutes, and then leave to cool fully on the trays. For a more crunchy biscuit, bake for 15 minutes.
If you want to add chocolate, melt it once the cookies have cooled.
Spread a teaspoon or so of chocolate onto the base of each cookie, and spread to the edges.
You can set the chocolate in the fridge for speed, or room temp is fine, it may just stay a little softer.
Leave to set and enjoy.