Millie's Cookies recipe
Member recipe

Millie's Cookies recipe

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(263 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!!!

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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

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Matthew Pickwick's picture
Matthew Pickwick
22nd Dec, 2017
Instead of adding more flour, try not adding the egg, I did this by accident and the dough wasn't sticky, and they turned out great!
SharmaR
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.
Matthew Pickwick's picture
Matthew Pickwick
22nd Dec, 2017
I just made vegan versions of these, I used dairy free spread instead of butter, and was planning on using a flax egg (1 tbsp milled flax seed + 2.5 tbsp water), but I forgot to put it in and didn't realise until after I'd ate one. They were delicious and gooey in the middle so you can just omit the egg altogether without replacing it (and this way you can eat the cookie dough without worrying about getting food poisoning). If you want a firmer cookie, add the flax egg. Note: I did use oat flour instead of self raising and just added a tsp of baking powder to the mix so they'd be nice and airy.
Louiehuckle's picture
Louiehuckle
17th Sep, 2017
Try adding a Touch of sunflower oil. Sounds weird but it works
Mel cookie
3rd Aug, 2017
To be honest you don't need much egg it's just to help bind it. I have used a little oil before to be fair and it turned out ok. And milk too x I don't use a while egg in mine anyways x
cutiepie04
7th Jun, 2017
5.05
These cookies our delicious, and taste exactly like Millie's
adam_morgz
29th May, 2017
They went all flat and spread around my baking tray. I am so confused what I did wrong
alice273
28th Aug, 2017
Perhaps more flour needed
b_w345
14th Mar, 2017
5.05
One of the best cookie recipes I have found! Came out perfect! We found 9 minutes cooking time was spot on.
pipwarf
25th Feb, 2017
5.05
Just made these with walnut and a couple with dates and OH MY GOODNESS. so, so good. Highly recommend adding dates - they turn so fudgy and delicious. The crunch of the walnuts complements beautifully too :)

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Lillies83
28th Oct, 2013
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
20th Dec, 2014
try adding more flour to your worktop, rolling pin, or the mixture, makes it less sticky and hopefully easier to shape for you :)
Eviescookingmama
6th Jan, 2014
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
6th Dec, 2013
This keeps napping to me not sure if am going wrong
Millieee98
7th Oct, 2013
How many calories in each cookie?

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Rhiannon21
3rd Nov, 2013
Terry's chocolate orange chopped up instead of chocolate chips = amazing!
Brick_Top
11th Sep, 2013
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
9th Sep, 2013
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
2nd Sep, 2013
5.05
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
Beatlemaniac_64
30th Aug, 2013
5.05
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
dee_mrn
20th Aug, 2013
5.05
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
18th Aug, 2013
5.05
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!

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