* Prices may differ from that shown
Preheat the oven to 200°C - 400°F/Gas 6.
* 250g/9oz unsalted butter, softened
* 150g/5oz golden granulated sugar
* 2-3 drops vanilla extract
* 1 egg, beaten
* 220g/½lb plain flour
* 1or 2 handfuls of chocolate chips
* 1 tsp baking powder
* 1 tsp Ginger
* pinch salt
How to do it …..?
1... In a large bowl, beat together the butter and sugar until pale, fluffy and well combined.
2... Beat in the vanilla extract and beaten egg, a little at a time, until well combined.
3... Sift the flour, baking powder and salt and chocolate chips into the bowl and mix well until smooth and combined.
4... Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it. Then wrap the dough in the cling film, ready to chill.
You need to now chill the mix in a fridge for a good hour, or more.
Wrapping the cookie batter
Bring the far edge of the cling film over the cookie batter and towards you, then, using the side of a flat edges knife, press the batter against the length of cling film. Then Wrap the cling film around the dough to form a sausage shape 7-8cm/3-4in wide. Twist the ends to secure and chill in the fridge for one hour, or until firm.
NOTE... At this stage, the cookie dough can be frozen until needed.
5... When the cookie dough is firm, cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading.
The dough will stick to your cutting knife so I find it easier to flour the cutting edge before each slicing. This leads to less sticking of the dough.
6... The cookies can be cooked as they are.
7... Place the cookies to the pre-heated oven and bake for 8-10 minutes, or until the edges are pale golden-brown.
8... Set the cookies aside for 1-2 minutes, then transfer to a wire rack to cool.
Once cooled simply enjoy
I have made these cookies alot because the recipe was given to me when I was pregnant with my second child and I had very bad sickness. I carried on making them when I had my baby because they taste alot nicer than the dry ginger biscuits you get in the shops and then I was sick when I was pregnant last time with my baby daughter so I started to make them regular again because they have got enough ginger in them for a biscuit to help with pregnancy sickness. This recipe makes 12 cookies but they do not store for very long so I make them only in small batches like that because I like to eat them fresh.
WHAT YOU NEED TO MAKE THE GINGER COOKIES
4oz soft brown sugar
6oz of self raising flour
A level teaspoon bicarbonate of soda
2oz unsalted butter
A heaped teaspoon of ground ginger
1 tsp golden syrup
It is important that you measure out the ingredients careful but you can add more or less ginger if you want to.
HOW TO MAKE THEM
Put your oven on to heat up to 180C and do that first so the oven gets hot for you to put the cookies in.
Put all the ingredients that are dry into a bowl and mix them together with a wooden spoon. Add the butter and the golden syrup and mix well.
Leave that to the side and beat up the egg then pour it a little bit at a time into the cookie dough and mix it as you are doing that. When the egg has been added to it the dough will turn a little bit stiffer and that is what makes the cookies go cracked looking on the top.
Make your dough into 12 balls and then flatten them on a baking tray into cookie shapes. You should leave room in between them on the baking tray so that they can spread out while they are cooking.
Bake the cookies for about 15 minutes and then put them on a wire rack so they can cool down.
These cookies are very nice when you eat them hot but wait for a few minutes because the middle of them gets very hot while they are cooking.
5 Dooyoo Stars.
Over the Summer I went through a fit of baking as I wanted to save a bit of money and my aunt had just dropped a load of ingredients on our doorstep prior to her emigration. Plus the smell of baking cookies is just to die for!
75g caster sugar
75g light muscovado sugar
140g plain/dark chocolate finely bashed up into bits
110g unsalted butted cut up
150g plain flour
1/2 tea spoon of baking powder
1 large egg lightly beaten
OTHER THINGS YOU NEED
A food processor
A metal Spatula
An air tight container
An oven/baking tray
Grease proof paper
Step1. Put the two types of sugar into the food processor withe the bashed up chocolate and switch the processor on until you get a dark sandy texture.
Step2.Add the butter, flour, baking powder and the beaten egg to the sandy mixture in the food processor and blitz it up until you get a nice firm cookie dough, if its still too liquidy add a little bit more flour.
Step3. preheat your oven to 180 or gas equivalent which I think is 4
Step4. Place grease proof paper on the baking trays and carefully with your hands and a plastic spatula spoon out and shape little circles and place them on the prepared trays. I think I usually get 20-30 depending on the size of the circles I make.
Step5. When the oven is fully heated place your cookie dough filled trays into the oven for 12-15 minutes depending on how soft and gooey you want the cookies to be in the middle.
Step6. When you have seen that the cookies are ready using oven gloves lift out your oven trays and set them on a heat proof surface. You can now begin with the metallic spatula to peel them off the grease proof paper and set them on the cooling rack. Do be gentle though as they can fall apart easily at this stage but at the same time you do not want to leave them too long otherwise they get stuck to the paper.
A couple of times I have made these they have also merged together but I just take the spatula to them and separate them up while they are still warm and they turn out tasty all the same.
When they cool I put them into air tight containers to keep them fresh and if I have made too many I freeze some for another time.
They always say that the way to a man's heart is through his stomach, right? Well what better way to celebrate a birthday than with a nice gift and some home baked cookies? At least, I'm hoping it goes down well with my boyfriend! Today is his birthday and although I've already booked a hotel and concert tickets, the gig isn't until next month, so hopefully cookies and a little gift today will hold him over until his real present!
This recipe is one that I've been using for quite some time now, and I originally found it on Bakerella.com. I take absolutely no credit for this recipe, this is just something I'd like to share with you as the cookies are scrum-diddly-umptous!
Also, I've converted the recipe from US to UK measurements for us UK bakers!
250g cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
225g butter, room temperature
200g brown sugar
2 tsp vanilla
200g chocolate chips
*you can customise these cookies with whatever you like, why not throw in some m&ms or some chopped nuts?
- Preheat your oven to 180 degrees.
- In a medium bowl, mix flour, baking powder and salt with a wire whisk and set aside.
- In a separate bowl, beat butter and both sugars together until well blended. Beat in eggs and vanilla.
- Add flour mixture in two additions until combined. Stir in 175g of chocolate chips.
- Use an ice cream scoop (or your hand if you don't mind getting messy!) to make little balls of cookie dough and place them onto a baking tray lined with greaseproof paper.
- Bake for 8-10 minutes (as with all recipes, this is the recommended cooking time, but may vary due to your oven, the size of the cookies or if you have made any changes to the recipe)
Bakerella tip: About half way through baking, sprinkle reserved chips on top of cookies. This is just to make them prettier so, some of the chips are seen on top.
This recipe will make enough cookies to feed a small country. Okay. Maybe not quite that many, but it will make a lot of cookies. I whipped up a batch this morning and got 25 cookies plus a little extra dough to eat just to make sure they tasted okay before I went ahead and baked them!
Again, this is not my recipe, please check out Bakerella.com for this recipe or other sweet treats (I get all of my recipes from there! That's where I get my waistline, thighs and any other jiggly bits too.)
Now off you go and bake some cookies, it's a Sunday after all. Enjoy!
Thanks for reading.
I love to bake & I would like to think I am a skilful baker. Unfortunately this is not the case & my culinary skills are very basic! However, these cookies are very simple, easy & quick to make (even for me), as well as being extremely delicious! They literally go like "hot cakes" when I bake them. They look absolutely amazing & do not disappoint in taste.
You will need:
100g butter, softened
100g light brown sugar (muscovado)
1tbsp golden syrup
200g self raising flour
85g peanut m&m's (around half a large bag)
Originally, this recipe was for Smarties, but you can also use other ingredients. Try experimenting with chocolate chips, sultanas, original m&m's, & minstrels etc.
1. Preheat the oven to 180C, Gas 4.
2. Beat the butter and sugar in a bowl until it is light and creamy.
3. Then beat in the syrup.
4. Stir in half of the flour until it starts to form a dough.
5. Mix in the rest of the flour with the m&m's using your hands until it forms a ball.
6. Divide the mixture into about 12 balls.
7. Place them well apart on a baking sheet.
8. Do not flatten them.
9. Bake for 12 minutes until pale golden at the edges.
10. Cool on a wire rack.
11. These cookies will keep for up to 4 days in an airtight tin.
These cookies are very sweet but very addictive. Best served still warm, but still delicious when cooled! If you are calorie conscious then you may not want to eat more than one at a time - but little in moderation as these are a perfect little treat!
These are lovely, light, crumbly biscuits. They're rich enough to be satisfying and light enough to enjoy. These cookies look so impressive but are really simple to make.
~~~ Ingredients ~~~
- 150g/5oz real butter (Anchor etc)
- 75g/3oz icing sugar
- pinch of salt
- 200g/7oz plain flour
- 25g/1oz cocoa powder
- 1 egg white
~~~ Apparatus ~~~
Use good baking trays - either a solid one with a sheet of baking paper on it, or the silicone ones which don't stick at all.
Electric Mixer - I love my electric whisk, it's name is Marjory.
~~~ Method ~~~
Preheat the oven to gas mark 5 (190*C/375*F) for 10 minutes before baking. Lightly oil 3 baking trays.
Cream the butter and icing sugar in a large bowl until it is light and fluffy.
Put the pinch of salt into the flour and begin to sieve in small amounts, beating well after each addition. Mix well to form a firm dough. Cut this in half.
Take one half of the dough and flatten it out in the centre. Begin to add the cocoa powder into the dent and then knead until it is mixed through.
Roll each half into a ball and wrap each in clingfilm. Place them in the fridge for 2 hours.
When the dough is chilled, remove it from the fridge and divide each piece into 3 portions.
Roll each portion into long pieces of about 1.5 cm in diameter.
It's time to build the cookies!
Take 2 white pieces and one chocolate piece and arrange on a chopping board as white/chocolate/white.
Brush these with egg white to stick all of the pieces together.
Over the top of these strips, place the other three strips (chocolate/white/chocolate) This will give you the alternating, chess board effect of the cookies.
When this is put together, wrap it in clingfilm and place it in the fridge for another hour.
Remove from the fridge and cut into 0.5cm/quarter inch thick slices.
Place on a baking tray and bake in the oven for 10 to 15 minutes. They shouldn't be coloured in any way.
Remove from the oven and let them cool a little before transferring to a wire rack. Store in an airtight container.
~~~ Conclusion ~~~
These cookies are sweet but not too sweet. They have just the right balance of chocolate and sweetness. They look really impressive served on a big plate along with a cup of tea. Yum!
Hope you enjoy making them.
I got this recipe from my mum who always made these when I was younger. It is such a simple recipe and ideal for children to make.
4oz/100g granulated sugar
1 tablespoon golden syrup
4oz/100g self raising flour
Simply melt the margarine, sugar and golden syrup gently in a saucepan. When melted add the flour and porridge oats (I always use Tesco Value oats as these have a nice course texture) stir the mixture well until all the flour and oats have been mixed into the melted margarine sugar and syrup.
Let it cool slightly then with your hands roll the mixture into little balls (about walnut size)
Place them on a greased tray well apart and bake for 20minutes at gas4/350f/180c.
When cooked leave to cool for five minutes before transferring to a cooling rack.
The recipe says this should make 18 but I never find I get that many out of that amount of mixture.
If you want to make the cookies a bit different you can add sultanas, cherries, chocolate chips or chopped apple to the mixture before the flour and oats are added. Really you could add anything you like.
Another good way to make these is to press the mixture into a square tin and bake then when cool cut into fingers, they are like cereal bars and so much nicer than shop ones.
Give this one a try, children will love rolling the mixture and there isn't a lot of washing up to do as everything is done in one saucepan!
I love baking, and one of the easiest things to make are these cookies! This recipe is so easy to follow, you cant go wrong! This recipe makes approximately 18 normal sized cookies, but my boyfriend likes big chunky ones so i make about 12!
The ingredients you will need are:
125g plain flour
70g softened butter
1 medium free range egg
100g caster sugar
half a teaspoon bicarbonate of soda
A pack of smarties
1 teaspoon vanilla essence
To make the cookies follow these steps:
Preheat your oven to 180 degrees, and grease two baking trays, or use greaseproof paper.
Add the sugar, flour, vanilla essence and bicarbonate of soda to a bowl and mix them up well.
Then add the egg, blend in well and then stir in your smarties.
Place golf ball sized amounts of the mixture onto the baking trays. Make sure you leave enough space inbetween in each one as these will flatten and spread out.
Place them in the oven and cook for about 12 minutes. If you are going to do bigger ones, then cook for about 8-10 minutes longer, or until golden brown.
After 12 minutes, take them out of the oven and allow them to cool for a few minutes, before transferring them all onto a cooling rack.
I love to eat these cookies warm! This is exactly how you have cookie dough at pizza hut! Just make a few big cookies as well as small ones, and have the big cookies straight from the oven as cookie dough! Just add ice cream and chocolate sauce and its ready to serve!
These cookies, when they have cooled, are nice and chewy, like the freshly baked ones you get in supermarkets or bakery's. They are gorgeous!
You can add whatever chocolate you want to these, instead of smarties you could add chocolate chips, nuts, cherries etc... whatever you like! I also love to add cubes of fudge, or chocolate bars broken up such as mars bar.
Store them in an airtight container, in a cool dry place.
We love these cookies with smarties the best! These cookies dont keep very long, only a few days so eat them up quick!
Makes approximately 18 cookies.
250g plain flour
½ teaspoon bicarbonate soda
170g unsalted butter
200g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla essence
1 egg yolk
3 25g bars toblerone
1) Preheat the oven to 170C (Gas Mark 4). Line baking trays with baking paper
2) Sift flour, and bicard and set aside
3) Cream together the melted butter, brown sugar and caster sugar. Beat in the vanilla essence, egg and egg yolk.
4) Mix in the flour and blend together.
5) Break up the toblerone into pieces (use a rolling pin to break up into small pieces). Mix in the broken chocolate and stir with a wooden spoon.
6) Drop cookie dough onto baking trays. Each cookie should be 2 tablespoons worth of dough. (each uncooked cookie should be at least 5cm apart as the cookies expand).
7) Bake the cookies for around 15 minutes. The cookies should be lightly toasted and slightly crispy at the edges..
God I havent made cookies in absolutely ages! But whenever I do I always use the same recipe because I think the cookies are so delicious and would you believe I learnt this recipe in the only Food technology lesson I ever attended. And people say you dont remember anything from school! This cookie recipe is actually for chocolate brownie cookies and believe my they taste aboslutely amazing proper soft yet chewy and they contain no dairy products. I dont reckon that affects the taste at all though.
85g Cocoa Powder (Ordinary Drinking Chocolate Is Just As Good If Not Better)
400g Caster Sugar
125ml Vegetable Oil
2 Tablespoons Of Vanilla Extract (Take It Or Leave It I Reckon)
250g Plain Flour
2 Teaspoons Of Baking Powder
1/2 Teaspoon Of Salt
60g Icing Sugar
Now if you want to make these even more chocolatey (!!) and sweet then I sometimes add chocolate chips and chunks of milk chocolate but as I say those two ingredients arent necassary and you dont HAVE to add them. The cookies are even nicer if you do though!
Grab yourself a medium/large bowl and mix together the cocoa powder, caster sugar and vegetable oil. Then best the eggs into the mixture on at a time and add then stir in the vanilla.
In a seperate bowl combine the flour, baking powder & salt and then stir into the cocoa mixture. Then you simply cover up the dough and leave it to chill (preferably in the fridge) for at least 4 hours.
Then you simply pre heat your oven to 180c/Gas Mark 4 and put some grease proof paper ona baking tray. Then you roll the dough into small, round balls (they expand and go flat in the oven) and dust them with icing sugar before you cook them for around 15 minutes (it may not be that long).
Then take them out of the oven, leave them to cool and tuck in!
These are the ultimate cookie for a chocoholic especially if you add my sneaky extra ingredients and believe me they are so yummy and actually really easy to make. They are very chewy and soft on the inside but they have that crumbly, harder cookie type texture around the edges. They might not be the healthiest biscuit around but I reckon they could quite easily be the yummiest! Another great thing about this recipe is that you can tweak it slightly to match your personal taste and the results will probably be the same eg. switch to a different flavour or oil so they can be great for all tastes. Also because the recipe is quite easy you could make this with children for a great family activity.
Thanks For Reading
x0 Salz 0x
My all-time favourite pastime is baking cookies with my Grandma. Her cookies were perfect in every way; not too hard and not too soft, great with a cup of milk or tea. Sadly as my Nan passed on I never found out the recipe that she used. I've searched high and low for great cookie recipes then I came across one in an old cookbook which I have adapted and I must say they're a very close second to my Nan's!
White Chocolate Cookies:
4 ½ oz of butter that's been softened
4 ½ oz of brown sugar (brown I've found works better with white chocolate)
1 egg - beaten
7oz of self-raising flour
Pinch of salt (brings out the flavours more)
4 ½ oz white chocolate chips or roughly chopped block of chocolate
This simple recipe can easily make 24 cookies.
1 - Grease-proof your baking trays so that you can accommodate 24 cookies.
2 - Cream together the butter and the sugar in a large mixing bowl until the mixture is light and fluffy. Then gradually add the beaten egg mixing well after each addition.
3 - Sieve the flour and salt into the cookie mixture and blend well.
4 - Add the white chocolate and again mix-in well. Place heaped teaspoons of the mixture onto your baking trays, making sure they have enough room to spread out (I tend to do 6 spoons per tray)
5 - Bake in a preheated over around 190c for 10-12 minutes then leave to cool on a wire rack.
I love this recipe; the cookies are of perfect consistency and melt in your mouth. If you fancy changing this around as I often do you could add 2oz of chopped Brazil nuts to the mix. What I love is adding cranberries to make white chocolate and cranberries cookies.
Milk Chocolate Chip Cookies:
6 oz of plain flour
1 tsp of baking powder
4 ½ of butter that's been softened
3 oz of light muscovado sugar (muscovado I find works best with milk chocolate)
5 tbsp of caster sugar
½ tsp of vanilla essence
4 ½ 0z milk chocolate chips
1 - Nice and easy. Place all the ingredients in a large bowl and beat well until all has combined.
2 - Grease-proof your baking trays ready and place tablespoonfuls of the mixture on to your baking trays, spacing them apart to allow for spreading out during cooking (I use 2 trays for this - 8 cookies per tray).
3 - Bake cookies in a preheated over at 190c for about 10-12 minutes until the cookies are golden in colour, once cooked leave to cool on a wire rack.
This recipe has many variations, such as adding 1 ½oz of chopped hazelnuts, or for double chocolate cookies beat in 1 ½oz of melted chocolate. The list goes on, just experiment until you find your perfect cookie!
Hope you enjoyed reading and that you will have a try of these gorgeous cookies. You and your guest will definitely be back for more!
This is a recipe that I found and have adapted slightly to suit my tastes. The cookies are very moist and chewy and taste delicious. They are also very moreish and I could quite easily eat a whole batch in one go.
100g dark chocolate - bashed into pieces
100g granulated sugar
75g soft brown sugar
1 tsp vanilla extract
150g plain flour
1/2 tsp baking powder
pinch of salt
1. Heat oven to 180 degrees Celsius
2. Heat butter in a saucepan until just melted.
3. Put sugars into a bowl and add butter and beat well.
4. Add egg and vanilla extract and beat until well blended.
5. Sift in baking powder, flour and salt and mix well.
6. Add chocolate pieces and mix well.
7. Dot heaped teaspoonfuls onto lined baking sheets. Bear in mine that the cookies will spread so leave space between each one on the sheet.
8. Bake for 8-10 minutes until golden brown.
9. Leave to harden for a few minutes.
With these ingredients, I can normally make between 16 and 20 cookies and in our house they don't normally last that long!
Definitely worth trying and I find them really easy to make as the butter is melted and therefore is easier to mix in. I also make them with my daughter who loves to help in the kitchen.
Chewy White Chocolate and Cherry Cookies
I recently stumbled across a rather unusual recipe for chewy cookies and finally got around to making a batch of them yesterday. The results were delicious so thought I would share the recipe with you all!
I am a great lover of those delicious chewy cookies with various fillings from smarties, rolo and crunchie to choc chip, double choc chip and treble choc chip - yum! They are rather pricey at 99p for a pack of 4 as they do not last as long as your usual packet of biscuits. They are available from Sainsburys, Tesco, Asda and Morrisons.
The recipe I used included a secret ingredient - condensed milk - this is the ingredient that gives the cookies their chewyness.
What you will need:
* 225g (8oz) softened unsalted butter
* 225g (8oz) caster sugar
* 170g Carnation Condensed Milk
* 350g (12oz) self-raising flour
Filling for your Cookies
* 150g (5½oz) white chocolate, chopped
* 175g punnet raspberries
But I used white chocolate and cherries
Take a large mixing bowl and cream the butter and caster sugar together with a fork. Next add the condensed milk to the mix and give it a stir. Lastly sift in the self raising flour a little at a time to save making a mess and to make it easier on yourself.
Now add your fillings - Cut your chocolate into large chunks and stir through the cookie dough. If you love raw cookie dough now is the time to have a little taste just to make sure it's ok, taste a little bit more, one last bit - ok, stop now!
Spoon a dollop of dough onto greaseproof paper on top of a baking sheet and press down. Push your chosen fruit into the top of the dough. Remember to leave plenty of room as they do spread out a fair bit. Also make sure the dollops of dough are large otherwise they will be too thin and not chewy.
Put your cookies into the oven on 180 for around 18 - 20 minutes.
Take the cookies out of the oven whilst they are still soft and a little golden. Leave to cool (if you can :P)
This mixture should make around 6 cookies but I managed to make 12 huge cookies. The result is amazing melt in the mouth cookies at a fraction of the cost of shop bought ones.
Each cookie contains 170 calories (9% of your daily allowance - I would be happy to eat just 10 of these as mine!)
The dough without fruit can keep in the fridge for 2-3 days or for about 1 month in the freezer. Just freeze in small slightly flattened chunks and bake as required!
The fillings can be changed to suit your taste, chocolate chip, oatmeal, blueberry, smarties, marshmallows - the list is endless!
So go and make a batch today - they are delicious!
I have a super sweet tooth and love cookies! My favourite have to be 'Millies Cookies' but the recession has hit bad and Millies are very expensive so I was delighted when I tried this recipe to make my very own 'Millie-esque' cookies.
100g soft brown sugar (I used demerara and they were fine)
1 tbsp golden syrup
150g self raising flour
Few drops of vanilla flavouring/essence
50g chocolate chunks (milk or white or both!)
Preheat the oven to 170C
Grease a baking tray
- Beat together the margarine and the brown sugar, this works best when the margarine has been left to soften. Keep beating until creamy.
- Add the golden syrup and vanilla essence and mix in.
- Fold in the flour and the chocolate chunks, the mixture should really start to thicken up into a dough, so don't be afraid to use your hands!
- Mix until you have a ball of dough, then divide this into around 14 little balls.
- Pop the balls onto the pre-greased baking tray around about 3 inches apart.
- Bake in the preheated oven for around about 10 minutes until they are golden brown and start to feel slightly firm around the edges. They will still feel quite 'squashy' to touch but they will harden once cooled.
- Transfer onto a cooling rack or just a plate will do for around 10 minutes to cool
- Try to resist munching the lot (that part is the hardest bit!)
I have found that the longer the cookies have been left the nicer they actually become! I'm not talking weeks but I've left them for 3 days before (yes it was hard!) and they were simply lovely!
I think these would be fine to keep for around a week in an airtight container.
What I love about baking is once you have the basic recipe mastered you can not use the chocolate and swap for pretty much any ingredient you like, if you feel creative that is! Some variations I think will be nice are:
- Orange (a few squeezes of orange juice and maybe some finely grated zest)
- Lemon (as with the orange, juice and zest
- Chopped nuts
- Finely chopped cherries
- Dried fruit (raisins apricots etc)
I really hope you enjoy this recipe, it is so so simple to make yet the end result is far more superior than any shop bought cookie I have tried.
The recipe is so easy to do my 3 year old daughter loved making this with me.
Flourless Peanut Butter Cookies
These are the easiest cookies you'll ever make and tasty too!
260g peanut butter (smooth/crunchy - its optional)
200g sugar (Ive used white and brown so again optional)
Yes, honestly - THATS IT!!
I hate it when you bake at home and the huge list of ingredients cost three times more than buying the item ready from the bakers!
Preheat oven to 350 degrees F / 180 degrees C.
Drop by the teaspoonful onto a cookie sheet / baking sheet
Personally I then flatten slightly with the back of a fork.
Bake for 8 minutes.
Allow to cool. (They will harden when cool)
Be warned they are quite sweet and do tend to crumble so make them smaller to 'pop in the mouth'. The kids love them with a glass of milk to wash them down.
This recipe should make about 18 bite sized cookies.
Obviously can be adapted to suit tastes etc. Try using Spenda instead of sugar if youre used to Splenda. Or try chucking in a handful of chocolate chips.