I need a can't fail cookie recepie please......

I've been making these recently, my grandmother used to make them for me;

Honey Oat Biscuits

125g softened butter

1/2 cup sugar

2 tbls honey

1 cup plain flour

1 tsp baking powder

1/2 tsp cinnamon

1 1/2 cups rolled oats

Cream butter, sugar and honey together until plae. Sift flour, baking powder and cinnamon together. Add sifted ingredients and rolled oats to creamed mixture stirring well (I tend to do it with my hands). Roll tablespoonful of mixture into balls. Place on a greased oven tray and flatted with a floured fork. Bake at 180 for 12-15 minutes. Cool on wire rack.

I tended to leave them in too long but now take them out as soon as the top get a bit of colour. Even though they still feel very 'squidy' (that's the technical term donchano) they set as they cool.

Chocolate chip cookies.

Sue Lawrence graciously agreed to donate her recipe for the optimum chewy chip cookie, one that achieves that delectable balance between crunch and crisp. Be warned however – upon emerging from the oven, these particular cookies may not be as crisp or golden in appearance as one might hope but will, I’m assured, achieve full glory upon cooling.

To further safeguard cookies against toughness, it is crucial, says Lawrence, that one does not overwork one’s cookie dough. Be mindful, too, not to overcook, else you chance them emerging all crunch and no chew.

Makes 20 – 24 small or 10 – 12 large

175g plain flour
½ teaspoon bicarbonate of soda
¼ teaspoon salt
70g light muscovado sugar
50g golden caster sugar
125ml sunflower oil
1 medium free range egg
½ teaspoon pure vanilla extract
150g chocolate chips or chunks (I used half white, half milk)

Preheat the oven to 180c/350f/Gas mark 4 and lightly butter two baking sheets. Then, sift the flour, bicarbonate of sugar and salt into a bowl. Beat together the sugars and oil until smooth using electric beaters, a food mixer or by hand, then add the egg and vanilla. Gradually tip the flour mixture into the oil mixture, and fold in gently before stirring in the chocolate chips.

Spoon heaped teaspoonfuls (or dessertspoonfuls) of the mixture on to the prepared baking sheets and bake for 10 – 12 minutes until pale golden yet still slightly soft in the centre.

Leave your cookies on their baking sheets to firm up for a couple of minutes once done (if you are too hasty, they’ll be too fragile to lift) then tenderly transfer to a wire rack to cool.


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Yum, they both sound lovely. Hubby would like the choc chip one's and me the rolled oats. Can I ask a daft Q, are the rolled oats just porridge oats?

My son (2 1/2) normally helps with the prep, but I think I may try those recepie un-impeeded first to see if I can bake a nice, non burn tasty cookie.

The recepie I made the other day was more of a dough, rolled out and then shapes cut out, I wonder if this was why it wasn't great.

Yup, just porridge oats. I'd let your son help with them, the oats go in way better when you get your hands in there and I used to love getting them dirty when I was a kid!

You can't go wrong with snickerdoodles.

250g plain (all-purpose) flour (can repleace 25g with coco powder)
1/4 tsp ground nutmeg
3/4 tsp baking powder
1/2 tsp salt
125g butter, at room temperature
100g caster sugar
1 large egg
1 tsp vanilla extract

For coating:
2 tbsp caster sugar
1 tbsp ground cinnamon

1. Preheat oven to 180 degrees C. Mix together sugar and cinnamon for
coating and place on a plate and set aside.

2. Combine all dry ingredients and set aside. Cream the butter and
sugar till pale and creamy, then beat in egg and vanilla till well
combined.

3. Stir in dry ingredients and mix with a wooden spoon till you have a
smooth mixture. Take a tablespoon-ful of dough and roll into a ball.
Roll in the cinnamon sugar coating and slightly squish down onto a
lined baking tray. Repeat with remaining dough, leaving about 5cm (2
inches) between each cookie.

4. Bake for 15 minutes, or till they start to go golden-brown. Remove
from the oven and rest on baking tray for a minute before removing to
a wire rack to cook.

Here's one I used a few weeks ago. Took me half an hour to make and they were delicious - went down a storm with my friends. I used chocolate chips instead of dark chocolate.

100g/3½oz good dark chocolate
125g/4½oz unsalted butter
100g/3½oz granulated sugar
75g/2½oz soft brown sugar
1 free-range egg
2 tsp vanilla extract
150g/5¼oz plain flour
½ tsp baking powder
a pinch of salt

Method
1. Heat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment. Chop the chocolate into little chunks and set aside.
2. Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl. Pour the melted butter on top of the sugars and beat well with a wooden spoon.
3. Add the egg and the vanilla and beat until well blended.
4. Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
5. Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them--they really spread out while baking.
6. Wearing oven gloves, put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown. (If you have a glass door on your oven, watch the extraordinary transformation as these cookies bake--one moment you've got lumpy brown dough, the next, you have pale golden cookies, their shiny surface a network of cracks.)
7. Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
8. You can eat these cookies warm, but they are also good cold, and they store well in an airtight tin.

Have a look on www.hitchedshoppinglist.com. There's a word doc on there that MrsMagic compiled with a load of cookie recipies. I've made the porridge oat ones, the smarties ones and the choc chip ones posted above and all are fab.

Thanks everyone. You do realise that I will have to try EVERY SINGLE recipie now, don't you. Good to have someone to blame when the diet fails through eating all these delicious cookies.

70g porridge oats

70g flour

70g raisins

70g sugar

125g softened butter

mix everything together, mould into ping-pong ball shapes then flatten slightly, bake on gas mark 3 for 15-20 mins.

voila!

Use a lower temperature and place cookies on the middle rack. Try chilling the dough before baking and use parchment paper to prevent burning. Rotate the tray halfway through baking.