Favourite cookie recipe please?

PoohBears#1fan · 30 Mar 20, 02:39 PM

For nice gooey cookies, not too crispy.

Been using Jamie Oliver's but they're VERY sweet so just looking for alternatives before I start altering amounts.

Thank you

**MariaLynda** · 30 Mar 20, 02:57 PM

hello! sallys baking addition! google it... I use her blog loads and have made tons of her recipes

xx

cookies do tend to be very sweet but i'd have a look here and see what you think

SnowWhite · 30 Mar 20, 03:10 PM

This comes from a very old PDF of American diner recipes that was sent to me in 2008.
I have no idea who Mrs Fields is but her cookies taste great lol:

Mrs. Fields Chocolate Chip Cookies
2 1/2 cups all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)
Preheat oven to 300F. In medium bowl combine flour, soda and salt. Mix well
with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add
butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla extract, and mix at medium speed until just blended. do
not overmix.
Add the flour mixture and chocolate ships, and blend at low speed until just
mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a
cool surface with a spatula.
Makes: 12 cookies

PoohBears#1fan · 30 Mar 20, 03:16 PM

Thank you both, will give both of these a try

ClaireNJ · 6 Apr 20, 07:12 PM

I got this recipe when I googled � Millie�s Cookies�
I only leave them in 7-10 mins as too long there go harder & I like them soft

I use 2 &1/2 bars of cheap Aldi chocolate, cut into chunks, everyone loves them 😋😋 can reduce the caster sugar to 100g too

wanye · 7 Apr 20, 09:12 AM

how about these stupidly easy peanut butter cookies from alton brown?

dizzymcfarlane · 7 Apr 20, 01:53 PM

Peanut butter cookies
200g peanut butter
(crunchy or smooth is fine)
175g golden caster sugar
� tsp fine table salt
1 large egg
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
Measure the peanut butter and sugar into a bowl. Add � tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

7 Apr 20, 01:53 PM	#7
	7 Apr 20, 01:53 PM dizzymcfarlane Apprentice Imagineer
dizzymcfarlane Apprentice Imagineer Join Date: Sep 06	Peanut butter cookies 200g peanut butter (crunchy or smooth is fine) 175g golden caster sugar � tsp fine table salt 1 large egg Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment. Measure the peanut butter and sugar into a bowl. Add � tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough. Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time. Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.