My version of the chewy, American-style cookies. I've experimented for ages to get ones I'm happy with - nicely cracked on top, crisp on the outside but chewy inside.
9 oz/250 g butter
9 oz/250 g light soft brown sugar
1/2 teaspoon vanilla extract
6 oz/170 g condensed milk
13 oz/370 g self raising flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
7 oz/200 g vanilla fudge, crumbled, or chocolate chips or dried fruit - whatever you prefer
Cream the butter, sugar and vanilla extract together until light and fluffy.
Mix in the condensed milk, flour, baking soda and cream of tartar until you get a soft dough then carefully fold in the fudge/chocolate chips/dried fruit.
Roll the dough into small balls and place, spaced well apart on a lined baking tray. Do not flatten the balls - they will spread in the oven.
Bake at 140C for 10 - 15 minutes - they will not look cooked when they are ready but will be starting to turn a very light golden in places on the top - the cookie will still be soft and squidgy and look wet. Remove from the oven and allow to cool on the tray.
Oat and Raisin Cookies - use 9 oz/250 g self raising flour and 4 oz/120 g oats instead of 13 oz/370 g flour.
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