Here is a typical English recipe for a teatime Bar/cookie - adapted by Souzana - Note that in Britain - Flapjacks are not pancakes, but traditional cookies.

Note
Recipe Name: RU'S MALTY FLAPJACKS (US)
Category: BARS
Serves: 12

SOURCE SOUZANA
8 Ounces Butter (2 sticks)
7/8 Cup Brown Sugar - packed
10 1/2 Ounces Quaker Oats (not Quick)
5 1/2 Ounces Malted Milk Powder
1 1/2 teaspoo Baking Powder
1 1/2 teaspoo Vanilla Essence Note that the Quaker Oats ratio to Malted Milk is about 2/3rds Oats to 1/3 Malted Milk powder - the joint total should be 16 oz / 1 lb.
Preheat oven 335-350 deg Fahrenheit
In a heavy pan melt the Butter and brown sugar gently, stirring from time to time until all melted and mixed . Remove pan from heat. Stir in Vanilla Essence. Mix them together and then stir in the Quaker Oats (Not quick/instant oats), Malted Milk powder and Baking Powder. Mix well and spoon into a non-greased 13x9x2 pan - Smooth out with palette knife.
Bake for 12-13 mins in middle of preheated oven. If you like hard cookies not chewy, cook a little bit longer - but do not overdo - these should be chewy.
Remove from oven - edges will be golden but inside will not yet be set firm (it sets on cooling). Put on rack to cool, still in pan. Let settle for 5-10 mins - no longer --and then cut up into bars. If you leave it much longer they become very difficult to cut if they harden too much. Remove from pan when cold. Store in airtight container.

Flapjacks are typical English cookies that you would get - at an Olde Tea Shoppe - this Malty version is our adaptation.