Do you need to make a lot of cookies, fast?
This is such a simple recipe, it’s easy to adapt, and it makes a lot, and I mean a lot, of cookies, plus you can freeze the dough!
With minimum time and effort you get a ton of freezable cookies.
I first shared this recipe right back in the early days of my blog, in 2008, and I can’t even guess how many times I’ve made it since then, it’s that good. So I’ve updated the photos for this post, and added the printable recipe function.
Now don’t freak out when you read the recipe. I know it seems like a large amount of ingredients, but this recipe makes 100+ medium sized cookies. I told you it was a lot.
Easy Freezable Cookie Recipe
Try this easy, freezable cookie recipe and quickly stock your freezer with lots and lots of delicious cookies ready to bake.
- 500gm softened butter.
- 1 tin (400gm) sweetened condensed milk
- 3/4 cup brown sugar.
- 5 cups self-raising flour
- OR 5 cups of plain flour and 3 table spoons of baking powder.
- Additional flavourings of choice
- In a VERY large bowl cream the butter and sugar until light and fluffy.
- Add the condensed milk and and additional flavours or extras and mix well.
- Add the flour and mix until a soft dough forms.
- Pre-heat your oven to approx 180 Celsius.
- Roll spoonfuls of cookie dough into balls and place on a lined baking tray, flattening slightly.
- Bake in a moderate oven for 10-15 minutes or until the edges of the cookies just begin to brown.
- Allow the cookies to cool on the tray for a few minutes then transfer to a rack to cool completely.
Please note: this recipe uses Australian measurements and cooking temperatures, if you need to convert measurements or temperatures this website is useful.
I usually make a batch of dough, divide it into three, and add different flavours and add-ins to each part. I cook a tray full and the rest of the dough I roll into logs, cover with foil and pop in the freezer. Now when I need a batch of cookies for school lunches or ‘bring a plate’ I just pull out a frozen log, slice off rounds, and pop them in the oven.
They are soft buttery cookies and they combine well with so many different flavours so you can add just about anything you like.
Here are a few flavours and additions you might like to try :
Cherry choc chip
Hundreds and Thousands / Funfetti
Chocolate – add a couple of table spoons of coco powder
Raspberry Jam – swirl through a couple of spoons of jam after you’ve added the flour.
Sultanas and/or dried fruit
Choc chip trio – white, dark and milk choc chups
Chocolate and coconut
Jelly lolly overload – cut up jelly/gummy snakes or other lollies/candy
Any kinds of nuts.
These cookies will keep for a few days in a sealed container and you can keep the dough in the freezer for up to three months.
Read the comments or scroll down to add your own:
Like I needed ANOTHER excuse to make cookies…sigh…
Good timing though…finally did that meme you sent me. It’s scheduled for posting 9am June 1 and I’ve linked back here.
ooo love the look of this .. we love cooking in our house, and something easy that the kids can do is brilliant!!!
Babyamore (Trish) says
oh no – just what I didn’t need … mmmm I want sum cookies.
mmmmm might have to try that one! Thanks.
This is my fave biscuit recipe. I usually divide up the mixture and put 3 or 4 “sausages” of the dough in the freezer. Then I can slice off and bake fresh biscuits whenever we need them. Yum yum.
What beautiful muffins! They look like something out of a magazine — I’ve gotta try this!! I just have one question — can you tell me the measurement for the butter in cups or how many sticks of butter? Thanks, and God bless!
Hope you are all gorging yourself on biscuits!
I should explain for the north American readers that a biscuit is the same as a cookie…. well in this case anyway.
And Sharon – I’m sorry our butter doesn’t come in sticks so I have no idea on that one but does it help if I tell you that 500 grams is about 17 ounces?
Great! Now I’m hungry for biscuits and I haven’t even had breakfast yet! LOL
Yummo – thanks Kate! I have you to blame if My family eats too many and I hear the ‘mummy…. mu tummy hurts….’!
Fanastic recipe Kate. I hope mine turn out as well as yours!
These sound great and easy! So, what size “tin” of condensed milk do I need? How many oz. or ml? I know condensed milk comes in two sizes here in the US and I don’t know if I’d need the small one or the big one. Oh yeah, is that sweetened condensed milk or evaporated milk? I’m dying to try these!
Oh yeah, since I’m asking, what is a sultana?
Although they look amazing, can i ask do they contain any gluten in the ingredients as my Daughter is gluten intolerant and would love to bake her these, if you can let me know that would be great, thankyou
Me 'N my Monkeys says
Delicious… Sounds easy enough, i might just have to have a go at making some. :)
Thanks for sharing!
I did it too and I know of a friend who has made these after seeing your post too.
The original recipe comes from Nestle (makers of condensed milk) and is called “Biscuits for the Masses”. I make hundreds of these biscuits every week for a coffee shop. Add a big dollop of vanilla extract for a very yum biscuit.
Vanessa from StyleandShenanigans.com says
Just pinned this for my next baking day – thanks! x