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.
- 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.