Millie's Cookies recipe
Member recipe

Millie's Cookies recipe

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(315 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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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.
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!
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
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
7th Jun, 2017
These cookies our delicious, and taste exactly like Millie's
29th May, 2017
They went all flat and spread around my baking tray. I am so confused what I did wrong
28th Aug, 2017
Perhaps more flour needed
14th Mar, 2017
One of the best cookie recipes I have found! Came out perfect! We found 9 minutes cooking time was spot on.


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