Friday, February 17, 2012


This recipe makes dozens of cookies.  I mean dozens.  The best part is, you can freeze them.  So I can always have cookies on hand for those busy weeks when I can't bake.  They're so yummy.  I have also substituted the chocolate for nuts or pressed gluten-free smarties in the top of the plain dough [the kid's favourite].  It's a brilliant basic recipe.

500g butter
1 x 395g tin condensed milk
1 cup sugar
5 cups SR flour [I use my own blend, from Betty Hagman, with added baking powder]
2-3 blocks of chocolate [white, milk or dark] roughly chopped

Preheat oven to 180 C.  Using an electric mixer, beat the butter and sugar together until light and creamy.  Beat in condensed milk.  Add the flour and mix until smooth.  Stir in the chocolate until well combined. 

Roll about 2 teaspoonfuls of the mixture into balls and place on baking paper-lined trays.  Bake for 12-15 mins or until lightly golden.  Remove from oven and cool on the trays.  Store in airtight containers.

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