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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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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