Lately I have been feeling rather ill and to be honest I haven’t been able to spend as much time in the kitchen as I have wanted.
Between extreme drowsiness, dizziness, a lack of appetite and a fever that still seems to be raging, the kitchen has been a sadly neglected place.
Despite that, these cookies are so easy to make that I managed a couple of batches, to the hubby’s sheer delight!
I absolutely love this recipe, it’s a no fuss, no egg, 5 ingredient recipe that as long as you have some butter around, you only need a few long life pantry staples!
I will let you in on a little secret though…..
If you pump up the ingredients list to 6 and add half chocolate chips and half chopped peanuts, you will not regret it, in fact, you may even be celebrated!
Also, the raw cookie dough is completely safe to eat with this recipe, do with this information as you will!
Condensed Milk Chocolate Chip Cookies
Makes……well it’s hard to keep track of through all the snaffling…about 40?
180g softened butter
250g chocolate chips or 125g chopped peanuts and 125g chocolate chips or 250g raisins etc..
125ml sweetened condensed milk (A light version is fine)
190g self raising flour plus extra
75g caster sugar
Preheat the oven to 180oc.
Beat the butter and caster sugar together until light, airy and paler in colour.
Beat in the condensed milk, creating a looser butter mixture.
Add in the flour and mix until well combined and dough like.
Stir in your chocolate chips or other mix ins of choice until thoroughly and evenly combined.
Cover baking sheets with greaseproof paper and using a tablespoon measure, place balls of dough spaced evenly.
Dip a fork in flour and using the back, press down on each cookie, either once or twice, once in either direction.
Pressing once will make thicker cookies that take longer to cook, pressing twice makes more evenly shaped, thinner cookies that take less time to cook.
Place them in the oven for 4 to 5 minutes, then turn and cook for a further 4 to 5 minutes or until lightly golden brown, times will depend on your oven.
Leave to cool on the baking trays for a few minutes, then transfer them to a cooling rack.
Serve warm or leave to fully cool before storing in an airtight container!