Preaheat oven to 350F, line 2 baking sheets with parchment.
Using the paddle on a stand mixer cream together butter and sugar until smooth and then add the golden syrup.
Mix in the oats, then the flour, then the baking soda, baking powder, and salt.
Each cookie should be about 2 teaspoons of dough to make them about the size of an actual hobnob, but I've found making larger ones works just fine as well. Whatever size you chose, press the balls of dough down so they are flatish. Leave room because they will expand when baking.
Bake for 10-12 minutes until they are golden brown. Let them cool on the sheet for a while because they are still pretty liquidy when removed from the oven. They harden as they cool, don't worry. Once cool enough transfer to a cooling rack to cool completely.