Millie's Cookies recipe
Member recipe

Millie's Cookies recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(209 ratings)

Member recipe by

Servings

Serves 1 - 12 Cookies

These delicious cookies are easy to cook and taste as good as the real Millies cookies, with a crisp outer layer and a gooey centre these treats are best eaten warm but last well...if they last that long!!!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 125g butter, softened
  • 100g light brown soft sugar
  • 125g caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • ½ tsp salt
  • 200g chocolate chips

Method

    1. Preheat the oven to 180°C, gas mark 4
    2. Cream butter and sugars, once creamed, combine in the egg and vanilla.
    3. Sift in the flour and salt, then the chocolate chips.
    4. Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
    5. Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.
    6. Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (244)

Jacqsam66's picture

Just made these cookies for the 2nd time. The 1st time I followed the recipe exactly and althpugh they were scrummy, I thought they were far too sweet.
Today, I only used 80g of light brown sugar & 100g of castor sugar. I devided the dough & added 2 x crumbled cadbury's flakes to one half & oats & sultana's to the other & made small cookies. (18 x chocolate & 12 oat & sultana). I cooked each batch for 10 minutes.
They are both DIVINE. I don't think they'll last long.....!!

katty35's picture

Delicious and so easy, we made with chocolate orange pieces, yummy!

monziebabe's picture
5

Made these today & they are so delicious that they may not last until Daddy gets home! Easy recipe to follow with brilliant results & my 5 year old loves them...I'm away to make more!

Natasa011's picture
5

I just made them. Really great cookies, just little bit sweeter. Easy and fast to make. I did not put egg and I put "Smarties". I did not want to play a lot with the recepie,almost nothing, just wanted to see how they are plain. And they taste and smell wow! Next time, less sugar, some oats in, cranberries... Thank's for cookies, who ever post it. Guys, enjoy!

Foodandfriends's picture
5

This is a CLASSIC recipe, I have been making these for over a decade with this same recipe and they are often requested. They are sweet and chewy and absolutely delicious. I always melt the butter first and stir in the sugar to the warm butter, then add the chocolate chips right at the end so they don't melt. One of my favourite recipes of all time!

iamkp's picture
5

Brilliant recipe, usually cookies can go greasy but this combination is perfect. I used choc chunks which went lovely and gooey. Used slightly more flour which was good. Also rolled into a sausage shape in cling film and froze for an hour. Put half the dough in a deep 10cm square tray and top with ice cream...!

sheilahibbert's picture

Made these many times . I substituted the choc chips with 100gs of oats and cook for 10mins for a crispy but chewy cooky. Place large chocolate drops on cookies as they come out of the oven or small chunks of fudge or drizzle with a chocolate of your choice. The varieties are endless. I make a double batch almost every week. I don't make them too large so that I can get about 40 -45 from a double batch.

Yummyfood1710's picture
5

I ALWAYS use this recipe whenever I make cookies, always has a great turn out and great feedback! So glad I found this recipe, will definitely use it in the future. Tip: they're also great with mini rolo's instead of choc chips!

Kushi cham's picture

Wooooow..They are fantastic. this is my 1st time for cookies.But they worked really well. As many others said i too reduced the amount of sugar to 200g. (100g brown + 100g white) Still they can be reduced.Probably next time.. Anyway this is highly reccommened. But my backing time was 25min in 180 C.They are crusty and yummy..

Foodie-Kitty's picture
5

Really good! I quartered the mix to do a test and still got 14 small cookies out of them! I made them with crushed oreo instead of chocolate chips and they were amazing. I would have made more if I hadn't kept eating the mixture! I only had to put them in for 5 minutes, because they were small, but they were good little treats. Making more next time!

Definitely would reccommend.

Mulders_son's picture

Really good but I doubled the mix because I had to make cookies for 24. Even with me eating a lot of the mix and making quite big cookies I've ended up with 54! Luckily I don't think I'll have any trouble getting rid of them.

JennySweet's picture
5

Gorgeous cookies so delicious everyone loves them !!! Recipe is great and easy to follow

grapeconrad's picture
5

Amazing recipe! I dont have a food mixer at the moment so have been cheating and melting the butter and they have come out fantastic. Ive made them with white chocolate and frozen raspberries too.

jobeanies123's picture

Hi I would like to make them white chocolate and raspberry too ... Do the raspberries go soggy if they are frozen? Also do you know if you can freeze the cookie dough? Any tips will be really helpful :) thank you x

JellyBeanBunny's picture

Woooww!!! These cookies are amazing. I decided to make some cookies on a whim the other day and this popped up when I searched. I've never been any good at making cookies for some reason but these are amazing! So tasty and the 7 minutes is perfect timing for gooey, squidgy cookies. Definitely going to use this as my base cookie recipe for future and my partner loved them! Only made them two days ago and they're all gone. Going to try making rolo cookies with this recipe and swap out the chocolate next time!

missjoubert's picture
5

OMG, this recipe is fantastic, it became one of my faves! The cookies came out just like in the description, gooey inside and with crispy edges. Tip: I used 150g caster sugar instead of 100g brown + 125g caster sugar, and I still think they are a bit too sweet to my taste. They work very well with crushed wallnuts. Thank you for the recipe!!

Leticia_costa0's picture

Very delicious!

aimes87x's picture

Myself and my partner have made this many times but as a giant cookie!
We make them for people's birthdays, writing on it with vanilla and chocolate frosting.
I split the mixture in half and do half with white chocolate and half with milk chocolate chunks.
We put the mixture on a 12inch pizza tray on baking paper and bake for about 20 minutes.
Everyone has been very impressed, makes a lovely gift!

fennells's picture

Do you flatten the mix on the tray to make a giant cookie. Thankyou x

Kazza45's picture

Just made these absolutely perfect 10 mins and soft and gooey.added dark brown sugar indread of light brown and less amount and only 100 gram of choc chips . Yummy next time white chocolate and cranberry

Pages

Questions (15)

Hannah_Eva_Mammy's picture
5

Do I use salted or unsalted butter?? :o) xx

Ella-wella's picture
5

Has anyone frozen the mix and if so, what was it as good as freshly made?

leahfluff's picture

i just baked these cookies the middle of them is really, really greasy i think its the butter... what have i done wrong?

Foodie-Kitty's picture
5

Make sure you creamed the butter and sugar really, really well.

catplumb's picture
5

wondering if this recipe will work without the choc chips as I haven't got any!!!! Anyone tried it?

Foodie-Kitty's picture
5

Yes! I used crushed oreos.

timidheathen's picture

Hi, if you've only got a fan oven, what temperature should you set it at?

Cookiemonster2002's picture

How many does this resipie make? Thanx planning to mak tommorow for my nan

essexteddy's picture
3.75

depending on the size makes between 12 and 15. They do spread considerably so I tend to use less mixture but still get 15 really nice size cookies

mrsfusion's picture

Really easy to make but do just put the cookies on the paper and staight into the oven? I had a near accident and had to put them on a baking tray??

Lillies83's picture

When I make this recipe the batter becomes very sticky and it is difficult to role the cookies into shape. I have made these a few times and each time they always taste amazing but I wondered if there is something I am doing wrong to make the mixture this sticky? Any comments on how to help is greatly recieved

straw's picture

try adding more flour to your worktop, rolling pin, or the mixture, makes it less sticky and hopefully easier to shape for you :)

Eviescookingmama's picture

Hey I found this too! I refrigerate the mixture before moulding. Still not great but I managed to shape them and cut shapes too :) hope this helps

SamMiller89's picture

This keeps napping to me not sure if am going wrong

Millieee98's picture

How many calories in each cookie?

Tips (20)

Natasharrr's picture

Amazing recipe !! Been trying to make biscuits for years this is the first that tastes great just like millies cookies my family loved them. The dough was too sticky to roll so I used a spoon to measure and place on the parchment paper. Tested 4 and took them out when still sticky in the middle underneath as they dry a bit when cooling down. GORGEOUS the sticky bit turned dry and chewy nom nom

zindzijade's picture

These cookies were great. I followed some suggestions and added some vanilla essence and for a kick I added some coconut essence and shredded coconut too. That made them even tastier. I will have to reduce the sugar next time though because I found them a little too sweet.

Robw895's picture
5

Add 25g cocoa powder and use chopped up white chocolate , works a treat!

claireex's picture

The oomies I made in 7 minutes were too gooey to hold easily, so I rolled them up into balls so that the harder outside coated the gooey centre

Mightytash's picture

Instead of chocolate chips, I break up a bar of chocolate orange. It's delicious and flavours the whole cookie.

NicB1973's picture

These cookies are delicious! I make the dough as per the recipe, bake a small batch (there is only 3 of us), then put the rest of the dough in the fridge - this can be used straight from the fridge, and the cookies are just as good (so far the dough hasn't lasted for more than 24 hours/so I can't say how long it would be good for!). I only cook for 7 minutes, but they definitely need a further 7 minutes on the side to cool and 'solidify'.. I should also say that I've never yet got these cookies to look like the pic .. But I quite like the home made look!

cjrose75's picture
5

Baked for 8 mins for lovely squishy cookies. Leave on baking tray for about 10m before transferring to cooling rack to give them time to firm up a little.

Cookiemonster2002's picture

Try milk and white chocolate chips together

luvbags100's picture
5

Luvbags100
Everyone liked these cookies, I didn't add brown sugar or vanilla extract but added peanut butter Instead and baked for 8 mins. Delicious!! Chewy and easy, quick to make.

bh221-uk's picture
5

Instead of the light brown sugar I put 2 tbsp condensed milk as I had some left over... so gooey and delicious, and not too sweet! Also for oatmeal/raisin, I left out 50g of flour and replaced with oats, replaced the brown sugar with 2 tbsp honey, and raisins instead of choc.

SColeman88's picture

These came out perfectly, brilliant simple recipe! Just tried a combination of raspberry and white chocolate, lemon and poppy seed, and cherry and almond and it worked just as well! Recommended!

Eviescookingmama's picture

I found the dough too sticky to mould as it just stuck to my hands. I now refrigerate it before I mould it. I also find this makes way more than twelve as they spread out so much.

egg80's picture

Made more but this time I baked them on a upside down muffin tray forming cups once they have cooled remove from tray place in a bowl and fill with ice cream makes a great combination

Rhiannon21's picture

Terry's chocolate orange chopped up instead of chocolate chips = amazing!

Brick_Top's picture

Just baked these, dividing it up into 12 makes very big cookies, and that may be why it took me 15 mins @ FAN 170 to bake them? Still lovely and gooey in the middle with a nice crisp on the outside.

CatherineB104's picture

They are really good but definitely leave them on the tray a bit longer as they melt through the wire rack due to the chocolate still being melted if you only give them a minute!

MaisieMagpie's picture
5

I used galaxy chocolate instead of chocolate chips. It takes a little while to cut it up but they were THE BEST cookies I have ever had! Also, when they cool they really do harden- I didn't realise this on my first batch and overcooked them quite a bit because they were so soft coming out of the oven (Still delicious though!).

Beatlemaniac_64's picture
5

These cookies turned out great! They were delicious warm and tasted really nice and gooey in the muddle. The next time I made these, I used white granulated sugar instead of the caster sugar and they didn't spread as much.

dee_mrn's picture
5

Love them! I dont make them to the exact recipie tho. I dont add any Caster sugar and add just abit more brown sugar doesn't make them go flat and there not too sweet! Also if you have a silicon cupcake tray they are fantastic as cupcakes!!! goes down a treat with butter icing!!!!!

cookinggirl99's picture
5

I left out the salt the second time I made them, and it made them even more delicious! They were exactly the same in size, shape and consistency, but just slightly less sharp. I also recommend using 3 tablespoons of melted peanut butter instead of chocolate chips - scrummy!