Millie's Cookies recipe
Member recipe

Millie's Cookies recipe

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(250 ratings)

Member recipe by


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!!!

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  • 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


    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

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Ms M
27th Nov, 2017
Best cookie recipe! They always go down a treat in my home.
20th Nov, 2017
Cautionary tale: if you don't have baking sheet (like muggins here) and use foil and grease it... complete disaster. Delicious though, if you don't mind scraping off cookie and foil bits like an idiot!
Cuthmansrecipes's picture
5th Nov, 2017
Makes these cookies all the time the best fool proof recipe all the family and friends love them so a big thank u for the recipe
29th Oct, 2017
I make these cookies all the time and they suit every occasion perfectly- highly recommended
Katie henderson's picture
Katie henderson
8th Oct, 2017
Wonderful. I always like to play around with the fillings (chocolate, nuts, raisins, cranberries etc) and also sometimes add spices like ginger, cinnamon etc. Great chewy cookie recipe
2nd Oct, 2017
Very easy recipe to follow and don't take long to make. Taste just like Millie's cookies, I am pleasantly surprised and everyone loved them.
Louiehuckle's picture
17th Sep, 2017
Try this recipe. I love them
7th Aug, 2017
I found the mixture a little sticky so did add more flour than the recipe asked for. I also froze the cookie dough in portion sized balls and cooked from frozen each time for warm fresh cookies each time. They were just as delicious from frozen as fresh.
27th Jul, 2017
Does anyone know if these can be done without egg? I.e. Replacing it with something else? My son has an egg allergy.
Louiehuckle's picture
17th Sep, 2017
Try adding a Touch of sunflower oil. Sounds weird but it works


30th May, 2017
Hi can you freeze the cookie dough to cook later on?
7th Aug, 2017
I froze the dough into portion sized balls and cooked from frozen for warm fresh cookies each time, they were just as good as the first unfrozen batch I did.
30th May, 2017
Can you make the dough and freeze it? Thanks.
5th Nov, 2016
Do I use salted or unsalted butter?? :o) xx
17th Jun, 2017
I used unsalted as salt was added anyway and they came out beautifully , but I don't know if there would be a difference between using salted or unsalted
17th Feb, 2016
Has anyone frozen the mix and if so, what was it as good as freshly made?
5th Aug, 2014
i just baked these cookies the middle of them is really, really greasy i think its the butter... what have i done wrong?
16th Jul, 2016
Make sure you creamed the butter and sugar really, really well.
catplumb's picture
28th Jul, 2014
wondering if this recipe will work without the choc chips as I haven't got any!!!! Anyone tried it?
16th Jul, 2016
Yes! I used crushed oreos.


9th Nov, 2017
Delicious! Very sweet. I used M&Ms instead of chocolate chips as I love a bit of colour. Make sure your butter is SOFT or the cookies won't spread enough (happened me on my first go). I'd also advise adding just a tiny bit more flour- about 10 grams extra, as some other commenters have said.
Louiehuckle's picture
17th Sep, 2017
Try adding raisins
Yui907's picture
18th Feb, 2017
Recommend flattening your walnut sized balls into pancakes, as my first batch turned into cookie-balls.
14th Jan, 2016
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
26th Sep, 2015
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.
9th Sep, 2015
Add 25g cocoa powder and use chopped up white chocolate , works a treat!
7th Apr, 2015
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
8th Mar, 2015
Instead of chocolate chips, I break up a bar of chocolate orange. It's delicious and flavours the whole cookie.
25th Jan, 2015
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!
6th Jul, 2014
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.