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Member recipe

Quick Cookies

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(62 ratings)

Member recipe by


Serves 10

Chewy on the outside and soft on the inside - these are a doddle to make!

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  • 100g of sugar
  • 100g of butter
  • 1 tbsp of golden syrup
  • 75g of self raising flour
  • Cookie extras (i.e. chocolate chips)
  • Another 75g of self raising flour


    1. Pre-heat the oven to 180 degrees. Mix the sugar and butter together to make a paste.
    2. Add the golden syrup.
    3. Add the first 75g of flour and whatever you are adding to your cookies (i.e. chocolate chips). Mix together.
    4. Add and mix the last 75g of flour.
    5. Arrange on a baking tray in 10-12 blobs, don't flatten them.
    6. Put them in the oven at 180 degrees for 12-15 minutes.

Comments, questions and tips

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25th Feb, 2018
I used 80g of sugar and added some cacao nibs. I got 16 smallish cookies out of my mixture. Nice texture, a bit like shortbread. Very quick and easy to make. I’ll definitely make these again.
Sammy dodger
26th Oct, 2017
I made them at midnight last night, absolutely delicious! I used a 100g of chopped up dark chocolates, and they were heavenly. However, I used white granulated sugar and they were a little too sweet for my liking, I will most definitely use less sugar next time. Can't wait to try different variations!
22nd Sep, 2017
Love them. I cannot bake but these were so easy. I had no golden syrup but i used 2 tspoons of vanilla essence and put chopped up chocolate peanuts in. I baked them on foil but it made them bake quick, baking paper would be best. Definitely will do again it was so quick and easy.
Simplistic cook
1st Sep, 2017
Love the recipie but had to add 1tbsp of golden syrup more but its also good with chocolate syrup
16th Jul, 2017
I first made this recipe with my 4yr old daughter on Friday. It is now Sunday and I have had to make two more batches so think that speaks for itself about how good they are! Warm with a cuppa they are the best we have ever made :).
16th Jun, 2017
I tried this recipe last night and I'm madly in love! I created an account on here just to say thank you and post a question, it was so easy to make and incredibly quick! I did a quick calculation and the entire tray (they swelled to fill the entire baking tray) cost 29p using Tesco ingredients. Thank you for posting this recipe, can't wait to make it again and try different extras and maybe some cinnamon!
4th Feb, 2017
I love this recipe! I added an extra tbsp of golden syrup and 100g of mixed chocolate chips, they came out warm, gooey and completely irresistible. They are even nicer cold, lightly crisp on the outside and still soft and melting in the centre. Saved a terrible evening, will be making these a lot I suspect, thank you!!
MayaRoseX's picture
25th Nov, 2016
Why do French and Latin homework when you can make these. The batter is ready to be rolled. I had to get in with my hands to combine the ingredients do you think that is ok?
23rd Nov, 2016
I have never left a comment on any recepie but this occasion I will do it because its a easiest, quickest and yummiest cookie recepie I have ever made.We did with chocolate chips only reduced sugar amount.I was brave to make double amount at first attempt and no regrets. They are gorgeously melting when eaten straight from oven with cold cup of milk.I am sure they will taste lovely next day if any left.My 6y old loves raw cookie dough so it was half empty bowl before baking.They bake very quick so don't leave the kitchen for long…Many thanks for recepie.
24th Mar, 2016
These were delicious and they came out absolutely perfect. I made most of them as the recipe called for but I didn't have any goodies to throw in as extra (choc chips, etc.) aside from a little ground cinnamon so I got a little crafty and put a small dollop of strawberry jam in the center of several and oh man, did they turn out awesome. Sprinkled the tops with a little cinnamon sugar once they were done, too. Will DEFINITELY use this again!


16th Jun, 2017
Can you use less better or would that greatly affect how it binds together? I've read the comments saying you can lessen the sugar, just curious on the better. Please let us know if you can, thanks
12th Feb, 2014
What quantity of "cookie extras" would everyone recommend using? I'm going to make milk and white choc chip cookies. Should I add 150g (same quantity as the flour)? Please respond if you see this asap- thank you! :)
5th Oct, 2013
Do you have to use the golden syrup?
MayaRoseX's picture
25th Nov, 2016
I don't think you do. I put about 3/4 of a tbsp in and it they are still quite sweet so you could substitute for a pinch more sugar or something. I'm only 3 years late :p
LeH12's picture
24th Feb, 2018
These were absolutely amazing, I'd recommend adding an extra tbsp of golden syrup after the second lot of flour to help bind it all together. The recipe made 12 large cookies that were delicious; I made 2 batches in 3 days!
NorseForce's picture
2nd Jul, 2017
Try Nutella as your 'extra' ingredient. I'm a 35 year old bloke who never bakes anything, but I'm now the designated cookie maker in the family.....they all love these cookies, and they're so easy to make.
30th Sep, 2013
WOW!! These are spectacular! I substituted the golden syrup with about about 3/4 tbsp of black treacle, and added ginger and allspice to make delicious gingerbread style cookies, which is something I've never seen in a soft cookie like this. I'm in love with you and your recipe, they've come out beautifully and I shan't be buying cookies again now I know how adaptable they are :-D