Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, millie's cookies recipe. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. It's no secret we love a good cookie recipe (just look at our cookie recipes and see for yourself), but Millie's Cookies are by far one of our FAVOURITE things to eat. Really nice recipes and does taste like millies cookies.
Millie's cookies recipe is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Millie's cookies recipe is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook millie's cookies recipe using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Millie's cookies recipe:
- Make ready 125 g butter, softened
- Get 100 g light brown soft sugar
- Take 125 g caster sugar
- Prepare 1 egg, lightly beaten
- Prepare 1 tsp vanilla extract
- Take 225 g self-raising flower
- Get 1/2 tsp salt
- Get 200 g chocolate chips
- Make ready 125 g butter, softened
- Get 100 g light brown soft sugar
- Prepare 125 g caster sugar
- Take 1 egg, lightly beaten
- Prepare 1 tsp vanilla extract
- Get 225 g self-raising flower
- Make ready 1/2 tsp salt
- Prepare 200 g chocolate chips
Sift in flour then add salt and chocolate chips. Find the recipe below for a cookie-cake as close to a Millie's Cookies Giant Iced Cookie as you'll get in your own kitchen! They key to this recipe is to use a mix of brown and white sugar and to use A LOT of bitter sweet chocolate chips. I find that milk chocolate is just that little bit too sweet.
Instructions to make Millie's cookies recipe:
- Preheat the oven to 180°C, gas mark 4
- Cream butter and sugars, once creamed, combine in the egg and vanilla.
- Sift in the flour and salt, then the chocolate chips.
- 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.
- 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.
- 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!
- Preheat the oven to 180°C, gas mark 4
- Cream butter and sugars, once creamed, combine in the egg and vanilla.
- Sift in the flour and salt, then the chocolate chips.
- 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.
- 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.
- 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!
Each one is freshly baked and iced to order with your very own personalised message. The team behind The Big Bakes, a British company that runs baking competitions, have shared a recipe to bake and decorate Millie's Giant Cookie's in twelve simple steps. Millie's Cookies creates hand-iced, personalised, giant cookies and mini biscuits ideal for birthday gifts and special occasions. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team.
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