These 100+ cookies from 1 mix have to be one of my absolute favourite recipes for so many different reasons. To make the basic batter it only requires 4 ingredients that you probably already have in your pantry and is super budget friendly.
These are the reasons why I love this 100+ cookies from 1 mix recipe:
- Reason #1 – They are so soft and buttery, I probably tend to undercook them so they are soft
- Reason #1 – This recipe is really easy
- Reason #3 – It makes so many
- Reason #4 – You can create so many varieties of flavours from the one mix
- Reason #5 – They are freezer friendly
Now I do say 100+ cookies from 1 mix, however, it does really depend on how big you roll your balls of batter. I tend to make around 60-100 cookies, if I make jam drops I usually roll bigger dough balls which results in less cookies.
My Lunch Box Recipe Cookbook is filled with over 50 sweet and savoury lunch box recipes that are easy to make, delicious, and freezer friendly too! They provide the entire family (kids and adults alike) with quick and healthy alternatives to boring sandwiches, plus I’ve kept all recipes affordable and nut free (but packed with lots of hidden veggies), so that they are not only perfect for school lunches. They also lend themselves beautifully to kid’s birthday parties. Fill your freezer up with some of these snacks to have on hand for lunch boxes, making that morning lunch box packing madness a thing of the past.
RECOMMENDED TOOLS TO MAKE 2 INGREDIENT LUNCHBOX SCROLLS
100+ cookies from 1 mix
Prep Time | Cook Time | Total Time |
10 mins | 10 mins | 20 mins |
- 500g butter, room temperature
- 1/2 cup white sugar
- 5 cups self-raising flour
- 1 can condensed milk
- flavourings of your choice
Instructions
- Preheat oven to 180°C, fan forced.
- Line several baking trays with baking paper or a silicone mat.
- In an electric mixer cream sugar, butter and condensed milk.
- Add flour, slowly mix to combine.
- Divide mixture into desired portions for different flavour variations.
- Add desired flavourings to each portion.
- Roll rounded tablespoons of mixture into balls, flatten slightly.
- Bake in oven for 8-10 minutes or until golden.
- Rest on the pan for 5 minutes, turn onto a wire rack to cool completely.
By Kat – The Organised Housewife
100+ cookies from 1 mix flavour ideas
Really there are endless possibilities of the different flavour variations you could make, I’d love to hear what your favourite to make is! Below are some of my favourite 100+ cookies from 1 mix variations, I typically quarter my batter and create 4 different flavours.
SULTANAS – To a quarter of the mix add 3/4 cup sultanas.
PASSIONFRUIT – To a quarter of the mix add the pulp of two passionfruit.
HONEY AND OATS – To a quarter of the mix add 2-3 tablespoons of honey and 1/2 rolled oats.
100’S AND 1000’S – To a quarter of the mix add 2-3 tablespoons of 100’s and 1000’s.
ROLLED 100’S AND 1000’S – To a quarter of the mix roll plain batter into balls and then roll ball over 100s and 1000’s to coat.
JAM – flatten cookies slightly, with your index finger push a hole in the dough just slightly, add a dollop of jam into the hole.
MILO – To a quarter of the mix add 1/4 cup of milo, or more if desired.
And more 100+ cookies from 1 mix ideas
- Chocolate chips
- White chocolate and macadamia
- Cornflakes
- Cornflakes and sultanas
- Peanut butter
- Nutella
- Jam drops
- Diced dried apricots
- Nuts
- Grated citrus zest
- M&M’s
231 comments
does this need plain or self raising flour??
SR flour =self raising flour
Flour is mentioned in recipe
Can you freeze the mixture , without putting in flavours or do I need to put in the nuts, ect first before freezing .
You can freeze before flavours.
what size is the can of condensed milk?
I would like to know this too please!!
I buy the nestle brand of condensed milk, there is only one size. I hope you enjoy.
395g
Usually this means a 425g tin of condensed milk in Australia.
Think we only have 395g in Australia
Yep, only one size tin in Aust 🙂
IF I’m using plain flour how much baking powder will I use please
2 teaspoons of baking powder for each cup of plain flour 🙂
Also wondering what sort of flour? You can tell I don’t bake very often!!
SR flour =self raising flour
I have them in the oven – I made choc chip, sprinkles, hershey kisses, and cornflake ones. Fingers crossed.
How did the cornflake ones go?
I made these today..wasn’t sure which flour so used SR just to be safe, we made 4 lots, cinnamon chip for now and froze 3 lots, cherry ripe, crunchy nut cornflake and Strawberry Nesquick flavour because my 6 year old wanted pink ones and we had some left in the pantry to use up. What a great simple recipe!
Yes the recipe at the top says SR Flour (Self Raising)
Hi can I have the recipe for the strawberry nesquick once please xx
I’m thinking plain flour?
Sorry I’m not sure the reader that shared it just mentioned flour, however I made these last week and used SR Flour and they turned out devine!! Absolutely recommend these cookies!
I have a similar recipe and it definitely uses SR flour.
The recipe states SR (self raising flour).
I have a similar recipe and have made chocolate chip; sultana; chocolate chip & chopped dried apricots; chocolate chip, dried cranberries & almond.
MMM….Just made these for the kids lunch box. I used Peppermint Crisp in one lot, Vanilla Mars bar, White choc and macadamia and Cinnamon and Vanilla. Irresistible straight out of the oven. Have also frozen a couple of logs as suggested for later use. Thanks for the recipe.
The first time I made these I used 5 cups of plain flour! And made them the small size it said to. Didn’t quite make 120 it claimed to (prob 60?). The next time I got the recipe out I noticed it said SR Flour, but I didn’t like the texture of them. So I now just use 2 cups SR and 3 Plain flour. And I make them big, so that one big cookie fills them up, rather than giving them 2 little ones etc. Makes just over 30. I freeze them cooked and they taste great in the lunchbox. I used to freeze the mixture in the roll, and was handy to cut and cook.
I add half a cup of custard powder to the 5 cups of SR flour. Gives it a much nicer texture.
I add half a cup of custard powder to the 5 cups of SR flour. Gives it a much nicer texture.
Will the biscuits stick together if frozen together?
Hi Jess, no they won’t, I put them in a container after they are cooked all ontop of each other and they are still seperate just frozen when I take them out for lunchboxes.
Do you think this would work with gluten free flour?
I make them with gluten free self raising flour and just increase the flour quantity by 1/2 or a full cup depending on the brand used.
Thanks for that i would love to make these for my daughter she is gf most gf biscuits are not very nice
Let me know how they turn out Wilma 🙂
How big is the condensed milk can?
Deb, im going to try them with gluten free flour. Dont see why it wouldnt – i use a lot of ‘normal’ recupes and just substitute the flour with orgran flours and it usually works everytime. Will let you know how it goes.
Hi,
How did the GF ones go? I’m yet to find a GF flour that works as a cup to cup substitute so curious as to what you use 🙂
OMG I just made this recipe yesterday, just love it, so quick easy and a bit too delicious. The kids thought it was great today to have fresh baked cookies after school ! You didn’t have an oven temp on recipe so I just guessed 175 degrees for around 9 mins seemed perfect for my oven. I will definitely be using this cookie recipe for many years to come, thanks for sharing it 🙂
Have been making these a lot. Rolled in 100s and 1000s is always popular. Have made Mocha (with cocoa and coffee essence) Orange (squeeze of juice) Cherry ripe ( cocoa, coconut and a half a glace cherry on top) Lemon and Coconut, Choc Chip and some with Muesli added. YUM!
Hi, I just made these cookies today, and they are so easy to make! I made 2 batches of choc chip, one with macadamia nuts and one with coconut (last 2 batches have been frozen). The kids absolutely loved them!
I too used self raising flour and baked at 170C (fan forced) for 9 mins.
Thanks again for the recipe!
Ooh Macadamia nuts would be a nice option, so pleased you loved the recipe!
If you guys read the recipe it says SR flour!!
Thankyou so much for your wonderful hints and recipes :))
I’m planning on making these this week, just one question about the M&M ones…the only time I’ve used M&Ms in cookies the colour ran from them and they looked awful, any tips on getting them to look like your picture? Thanks!
I make m&m cookies (not this mix though) and haven’t had an issue with the colour running, but I don’t put the lollies “in” the mix, I only place them on top. I make them fairly often and the colour has never run this way. Hope that helps x
just to clarify with the m&m’s do you put them on before baking or wwhen they come out the oven? I’ve tried something similar and put them on before and they melted in to a mess! any tips would be greatly accepted.
You put the M&M’s on the top before they go into the oven.
What is the size of the condensed milk can?
390 g
Do i have to use condensed milk
Nicol, I haven’t not used anything else as it is what binds it together. If you have another option i would love to hear it.:)
Condensed milk can also be substituted with Caramel Top n Fill.
We do this but without the sugar, works just as good, condensed milk is sweet enough.
Thank for this great recipe. I added peanut butter to one batch and had a jar of dried out Nutella which I zapped for 30 seconds to soften it and added a few tablespoons. Delicious!
I just made these for the kids today…and they loved them! We used some variations from the Simple Savings website:
Sticky date (3 tbs golden syrup, 1/2 cup dates, chopped),
Peppermint choc (1tsp peppermint essence, 3 tbs cocoa),
Orange and Lemon( 3 tbs {nans!} marmalade) and
Banana Coconut Choc (1 mashed banana, 1/2 cup shredded coconut, 3 tbs cocoa).
I also replaced one of the cups of SR flour with wholemeal SR. Great recipe, so versatile 🙂
Any hints on a substitute for condensed milk for this recipe? Do you mean condensed or sweetened condensed? Thinking coconut milk or maybe just a milk substitute……I only bake from scratch as I have a child with food allergies, particularly dairy.
do u have soy based condensed milk where you are? in australia we have a soy based one that i use as a replacement. 🙂
Is your ‘condensed milk’ what we in USA call ‘evaporated milk’?
No they are different. Evaporated milk is milk with some water removed. Condensed milk has lots of sugar added and much more water removed to create a thick treacle like consistency
I use a similar receipe, we are gluten and dairy free, so I use my mix of gluten free flour 5 cups, half cup brown sugar, 1 cup of rice milk and nutterlex, instead of the butter. It turns out well.
I sometimes adjust the sugar depending on the flavours I choose.
Hi Lis, interested to hear what flavours you make to keep them gf and diary free for a child’s party
Try sultanas, macadamia, apricot, chocolate (gf cocoa ) coconut, gf and dairy free chocolate chip, gf hundreds and thousands, sticky date, orange, lemon, peppermint
Have you tried a can of the sweetened condensed coconut milk I found in Woolworths yesterday. I am keen to use that and taste the result
I haven’t baked with that but I have used it to make vegan ice cream and I was amazing. I haven’t found it where I now live in the Hawkesbury thought to try baking it…
do you melt the butter? or room temp?
The butter is used at room temp.
I made these today. I did 4 variations, and they all came out dry and tasted “floury” except for the Sticky Date ones. I think maybe there was too much flour/not enough condensed milk. 🙁 Must be my measuring. Sigh.
Mine came out dry as well.
I don’t do biscuits well.
..sigh…
I have 6 kids…this is THE only recipe I use, works every time!
What kind of sugar? Do u need a mixer to ‘cream’ in the first step?
I use caster sugar, and yes I also use my kitchenaid to mix all ingredients
Thank-you soooooo much Kat for sharing this recipe. I made these this afternoon in preperation for my baby starting his first year at school! I dived the batches into 3, froze 2 batches and made up the remaining batch. I then divided that batch into 3 and did a choc chip, a 100s & 1000s and a m&m batches. One very happy little fella 🙂 Highly reccomend this recipe.
I put the oven onto 180 and used SR Flour 🙂
just wondering what the consistency of the dough is? have made but is really soft, more like a mix you would just spoon on the tray not roll ball? shoudl the dough be firmer? i want to add more flour but not want to affect the outcome
Sometimes it depends on the butter & the heat/cold of your kitchen. Maybe put in the fridge for a time?
I just made these for about the 5oth time and accidentally forgot to put the sugar in. They still tasted great though so I’ll leave it out from now on!
I love accidental mishaps, I might try that next time too, perhaps the sweet condensed milk is enough, especially if adding choc chips to the mix too.
Love this idea!! I need to be more organised and have a few in the freezer – will certainly save money thats for sure
It really will Amber, that’s why I’m making some, kids need something for school morning teas!
it really does save money, I just quickly made a batch tonight before I started dinner, now have a freezer full of cookies.
Hi, sorry, what is SR flour?
self-rising
Hi Amy, it’s Self Raising Flour
OMG! Just made these and they are bloody fabulous! I made them with white choc chips and crushed macadamia nuts! Thanks for an awesome recipe! 🙂
So glad you liked them Madelaine, they are delicious, you should try honey and oats next time, that tastes really good!
Ok, I might make another batch today! 🙂
What quantity of honey and oats do you use Katrina?
I put bits of ginger in mine the kids love them
never thought of that Michelle, that’s a great idea!
Are these cookies crunchy? My hubby loves them like that!
If you cook them a little longer yes they are 🙂
There’s 5 ideas…where’s the other 95?
it actually means you can make 100 + cookies from the mixture. not a 100 different flavours. but i’m sure with a bit of imagination you could come up with that many flavours.
LOVE!!!!!!!! I own a cake business from home and I was looking for something really simple for the kids to do! BINGO! Great recipe and so yummy! We made dark choc and apricot biscuits last night – delish! Thanks so much!
LOVE anything that can be frozen for kindy & family care. THANKS!
i have made these and kids love them, made cranberry ones, white choc chip and apricot, lime and coconut,
love the fact that anything can be added …. I make a batch, divide into 4 and do 4 different flavours, cook a few and freeze the rest of the mix in batches
They look fantastic – but how much condensed milk do you use – over here in the uk we have small and large cans! lol
I have used a 395gram tin of condensed milk and they cook great 🙂
What temp should the oven be on?
Hi, what quantity of the extras (e.g. passionfruit/milo/choc chips) should be added?
Hi I saw your cookies recipe,on your note, you divide 4 portions,used to logs & freeze the left over the other 2 logs mix. So would good next time if you want to cook the next 2 logs defrost out from the freeze?
Can you freeze the baked cookies too?
absolutely, you can freeze cookie dough, but I prefer to freeze the cooked cookie, I find them still just as fresh as the day you made them (if you freeze them on the day you made them!!)
My 4 year old daughter asked for cookies today, so we made these together. They are awesome!! My whole family enjoyed them! We used Dutch chocolate sprinkles (De Ruijter, Milchschokoladen Streusel) Thanks for such an quick, easy, delicious recipe!!
ooh they would of been really yummy, we love this recipe too and the bonus is they taste just as yummy despite being frozen after cooked (if you can’t eat them all!).
Just made a full batch, froze half then cooked the other half with choc chips, ready for a camping trip. I use this recipe ALL. THE. TIME. – never fails!
just in the process of doing these. did about 6 diff types already to freeze for when the kids go back to school.
Hi I would like to attempt making these cookies tomorrow. I happen to have fresh passionfruit pulp in my freezer to add to this recipe. Would the dough be too runny if I add the passionfruit to these cookie? Thank you!
Reminiscing how this cookie recipe was contributed to a Kindy Cookbook when my eldest son was four and attending a C&K in the Gap Brisbane. He is nearly eighteen now and we have lived in Hanoi, Vietnam for many years,and shared this recipe with friends from many other countries. Thanks for the new ideas for adding to an old favourite !
How much butter?? and what is 180 for the oven
Google it!!
for America 180 is approximately 360 and 500g is about 2 sticks
500g Butter is approx 17 1/2 oz if that helps the Americans
thank you, JasonLovesJesusGarland….finally got an answer for the baking temp!! 🙂
How long does this freeze for?
I have just made these biscuits, I made a Pecan & Maple syrup variation…..it is amazing.
Pecan and Maple sound amazing, yum, I will have to try this one!
Hi, my daughter is anaphylactic to dairy, egg and nuts and so far I have not found an alternative to condensed milk. Has anyone else had any joy with a replacement and if so, can you please share? My mum used to make biscuits like these when I was a kid and I would love to be able to do them for my daughter too.
I was wondering the same thing….has anyone tried coconut milk in place of the condensed milk?
Hi Andrea and Amy. Check this out: http://www.quirkycooking.blogspot.com.au/2013/06/dairy-free-condensed-milk-dulce-de-leche.html I’ve been meaning to try it for a while now – let me know how you go if you do!
Thanks for the link, Urban!
You can buy coconut condensed milk from woolies that’s dairy free and just like regular
You can purchase SOY condensed milk, if that helps 🙂
My mum doesn’t eat dairy and I have been researching online and have found a number of different recipes to make a dairy free alternative to condensed milk from coconut milk. Here is a simple one that I am going to try tommorrow
1 can of FULL fat coconut milk (where to buy BPA and additive free coconut milk)
1/4 cup RAW honey (like this) OR REAL maple syrup (like this)
Directions:
In a small sauce pan, bring coconut milk to a gentle boil. Whisk in honey (or sweetener of choice.)
Allow to actively simmer on medium heat for 25-30 minutes, stirring OFTEN. Mixture will thicken slightly, reduce by about a 1/3, and darken just a titch.
Allow to cool completely then store in glass container for up to 5-7 days.
I like this! Thanks for sharing!
These cookies are AMAZING and sooo easy to make. Made a half batch and cooked half and put the other half of dough in the fridge for a few days then cooked it up again. Added M&M’s on top of some and also rolled some in 100’s &1000’s. Yummmmo thanks for sharing this recipe.
just made these yesterday and can I say for a non baker and terrible cook these came out delicious and fault free LOL thank you so much
Can you use wholemeal SR flour?
absolutely Gail, a great healthier option!
Hi, would this dough still work if I used gluten free flour?
I want to hear what people say about this!
I have purchased GF SR flour by accident before and used it so it works fine. Cookies had a slightly drier texture which is the nature of this flour but still tasty and the teen boys didn’t complain so that was good.
Recipe is great but they are SO sweet, blow your head off kind of sweet. I think next time I will leave out the 1/2 cup of sugar because there is enough in the condensed milk – Until then, we’ll all just be bouncing off the walls this week. haha
OMG I made these cookies tonight and they are delicious. They are also so easy to make. I just know my kids are going to love them.
Have to share…
Make entire batch to cook now, 1/4 mix with sugar sprinkled on outside for a sweet effect, 1/4 mix with cinnamon mixed through mix, 1/4 mix grated mint biscuits mixed through, 1/4 mix with mini m&ms. 🙂
wow grated mint biscuits sounds delicious!!!
So going to try this once we have moved
I have made these cookies many times – and they are always a favourite!! For a healthier version (only slightly though!), half the butter and add an egg. You can also replace 1/2 cup of flour with custard powder – this is great if you are making melting moments 🙂
Great idea. A simple egg free biscuit for those of us with allergic children … can’t wait to try it with the boys
How long will they last in a container?? Thanks
What size can of condensed milk does this recipe need?
Thank you!!
April
what a terrific idea! I bake all the time [like, seriously, I need to step away from the KitchenAid] but this is great for those unexpected playdates or picnics where you want a sweet hit.
Absolutely especially with the 100 and 1000’s the kids love the colour!!
I had a similar recipe ( which I lost! ) and found it great. Grandchildren loved making their signature ingredient. Highly recommend this type of recipe to all young mum’s.
When taking the mix from the freezer, defrost and then bake?
Absolutely Allyce.:)
No, evaporated milk is different.
Condensed milk is thick and very sweet.
Just writing to share my family’s favorite flavouring…. rum & sultana. I divide the dough into three portions, and one of the portions gets 1 teaspoon of rum essence and a couple of handfuls of sultanas mixed into it. Yummo!
Hi is it normal suger or caster suger
Hi Katrina,
Can these be made in Thermomix!? If yes, can you give some details for me please!?
Hi Whitney, I’m sure you could but in saying that i never have. Only reason is because it is such a large amount of dough that i like to do it in my mixer.
I’ll halve it and give it a go!!!! Can’t hurt. Next on my spot list of to gets = kitchen aid!! Then I’ll have the complete kitchen, I’m quite sure!
Making these today. I like them but I think next time I will use a dairy blend. We are used to olive spreads and margarine, so the butter flavour was a little too strong for my littlies.
other than that, it is the best dough recipe.
Yes great idea Stacey! It is a great dough recipe.:)
Just wondering, is it carnation evaporated milk or sweetened condensed milk
I would like to know if i can cut out the dough in different shapes…my daughter loves to do that…if these rn’t suitable to b cut out how can i make them that way??
Hi SZ, yes absolutely you can cut the dough out. Just roll it onto a chopping board using a little flour so the dough doesn’t stick. Roll to the thickness you would like and then cut away with cookie cutters.
Does the mix spread when placed on the baking tray?
Or are you able to cut shapes with the
mix/dough and it holds its shape?
Yes they do spread Tash, I haven’t tried cutting shapes from the dough, but I don’t think it’s the right dough for it, you need a sugar cookie recipe which I haven’t published on the blog yet, sorry.
Great recipe!! It was so easy to make the dough mine was a very pale dough and fairly soft (maybe needed to add a touch more flour to make it stiffer!) but put two lots of dough away in the freezer (I’m stocking up my freezer with some sweet treats for the school holidays!) and cooked up a batch of 40 biscuits which are so yummy love the buttery flavour the 12 year old approves too!! 🙂
Just wondering if a drop of jam added to the top would work? I was thinking if I created a little ‘well’ for it to sit in it may?
Absolutely Jessica! A great idea and sounds delicious too.:)
Thank you so much for your reply Katrina. Will try it out on the weekend
when you freeze batches, do you add the flavourings and freeze or freeze plain and then add flavourings when you defrost to cook? Don’t think I should eat 100 biscuits in one sitting!
Hi KC, yes i freeze them with the flavours. So when i need to defrost them they are ready to cook.No i wouldn’t eat 100 biscuits either! LOL.:)
Just gave these a try, combos were white choc, raspberry and coconut. Peanutbutter, oats n honey. and a triple choc. i also swapped the sugar to brown. pretty deliscious!
Hi
Can I replace the milk with thickened cream, I bought it by mistake.
Can I make this recipe without a food processor? Can I combine ingredients by hand or with electric cake beater?
Can you freeze these after they have been cooked?
Is there any substitute for butter?
Hi Diane, to be honest i’m not 100% sure. I have only ever used butter whhen making these cookies.
hi, would this recipe work with brown sugar instead of white? Thanks
Hi Megan, yes you can, it maybe a little sweet so reduce the sugar quantity a little, it would give the cookies a lovely caramel flavour too!
Thanks for a great simple recipe with minimal ingredients! As a family of 5 I loved that it made so many And could be frozen prior to cooking! My 6 year old helped me make them and she loved it!
That is wonderful, Melody! They are so easy and super yummy.:)
Hi Katrina. At any stage do you have to remove the flour for other dry ingredients? Eg. adding 1tbsp cocoa and removing same amount of flour. Coconut also. Love the recipe. Have had some biscuits using the same recipe but with 1 cup of sugar and cooking at 150 degrees for 12-15 minutes. They were yummy. Wanting to make some cranberry and pistachio ones asap. Thanks
Hi Deb, I would leave the flour as is and just add the extra ingredients. I like the sound of Cranberry and pistachio ones, they sound delicious!.;)
I made these with my daughter yesterday, and filled little bowls with various ingredients to decorate (smarties, saltanas, toasted muesli and coconut). Kept her busy for about an hour, decorating and making various shapes. Was a great raining day activity.
Thank you for this great recipe ???? have been looking for a easy cookie recipe and I thought the organised housewife should have one. And be hold you did????
Myself and my miss 4 made them today. We had a couple of mishaps with my electric mixer blowing up!!!!!!
Lucky for my friend, the same thing happened to her one time and her hubby went out and grabbed his drill. Attached the mixer bit to the drill and started to mix. It worked!!!!!!!
So that’s what we did.
They have turned out great with the help of my hubby’s drill.
LOL i am so pleased it worked for you (hubby’s drill!) Great idea!
Hi katrina
just wanted to say thank you! this receipe is a firm favourite in our house! Made them for miss 5s birthday and they were a huge hit! Both with kids and parents!
I made some with choc chips and some sprinkles and melted chocolate over the top they were lush!
I’ve tried freezing the mix and making them after and freezing the biscuits after baking and they always taste amazing! (Not that there’s many to freeze with my lot around).
Oohthat is wonderful to hear, thank you Daisy. So pleased they are a hit in your house. I have to agree, they are yummy and great that you can add so many different variations.
I put self raising flour in the recipe like it said and what a pity! The biscuits taste like baking powder no matter how much flavour I put in them. I’ll definitely do the recipe again because how fun to make your own flavours but I’ll do them with plain flour. Why use self raising flour when they don’t need to rise?
could you make these and use a cookie cutter in different shapes thanks
Hi Beryl, no I find with all the butter they do spread and you may lose your shape.
I love this recipe! We do peanut butter, custard & white choc chip, cornflake & choc chip, chopped cookies & cream chocs stirred thru. Sensational. Shaped into logs for the freezer ready to slice & bake. Perfect!
they sound like delicious combinations 🙂
I made these yesterday as a gift to someone & put half as uncooked mixes in freezer the half I made, made 60 cookies & mine were more like tablespoon ball of dough each…. I made plain dark choc chip, dried cherry & coconut, White choc & craisins, sultana oat & honey!
The oat & honey were my favourite bout half a cup of oats & cup of sultanas to one quarter dough with a big squeeze of honey for flavour & moisture lost from oats! So good!
Thanks Kat
Made these tonight. Followed the recipe but halves the quantities (didn’t want to make that many). They taste delicious but have spread during cooking and are very flat, not like those on the pics. Where did I go wrong?? Not enough flour?…
Ooh no, yes mine are always small pillow like biscuits, I wonder if your butter may have been too soft, or could sound like not enough flour?
This is my standby recipe, it never fails. This weekend I used dulce de leche (caramel) instead of sweetened condensed milk, and added white choc buttons. Heaven!!!
ooh my goodness Rebecca, that sounds amazing, I am loving salted caramel right now, I’ll have to try this 🙂
Hi, sorry if this has already been discussed but can you freeze the cookies once they are cooked?
absolutely, I freeze everything I bake, it is a HUGE time saver – here are some more details https://theorganisedhousewife.com.au/lunchbox-ideas/freezer-friendly-lunch-box-food-ideas/
Hello,
I made these and they were amazing! Just wondering could you substitute the butter with something or halve it and use an oil?
Any tips would be appreciative. Thanks
I wouldn’t only because I like buttery biscuits, it may also change the consistency of the biscuit if you use oil.
Hi Katrina, can these biscuits be made with gluten free Self raising flour? Thank you.
Thank you for sharing this recipe. When adding things like milo or cinnamon (dry ingredients) how much do need to add? and same question when adding dry fruits etc
it really depends Nicole, I have just made some now and split the mix into 3 and added about 1/2 cup rolled oats and 2 tablespoons golden syrup to one. Rolled another in 100s & 1000s and the last added 1/2 cup sultanas. Start with 1/4 cup and you’ll see after mixing it in if it may need more.
I just made these & they were a huge hit with the kids. Mr 6 gave them 5000% lol! I made walnut, choc chip, sprinkles & Cocoa with choc chips & sprinkles on top. I must’ve made them a little bigger as they made around 60 or so. I also left out the sugar & they were def sweet enough.
Hi Katrina – is there a Thermomix version of this great cookie recipe? Many thanks, Liz
hi…i just made these cookies with my daughter and we couldent decide with using the white choc buttons or the milk choc buttens so we got them bothe and later mixed them into the batch together
What sort of shelf life do these have in glass jars?
I’m wanting to make some for xmas gifts and am rather busy next week!
Thanks
When you make these do you have to freeze the dough itself or can you freeze it when it is actually a cookie?
Great recipe! So easy to make and fun to add your own flavours to, which was a hit with my kids. We had three flavours choc chip, white choc with cranberry and currants. Can’t wait to make them again.
Hi, wanting to try the recipe just wondering how much of the flavouring goes into a batch? Wanting to make strawberry nesquick and chocolate chip..
Hi Katrina, Just made you cookies and OMG everyone loved them. I made a batch with glazed cherries coconut and choc chips they are so yummy I wished I had more cherries hidden in my cupboard I am so glad i found your recipe.
Made these today and was impressed how many I did make even if I did make the cookie balls bigger than I should have. I worked out the batch only cost $7.64 to make and I could have easily stretched it to 50+ cookies. Well done on this recipe
Thank you Tammy. I love that you have worked out the cost. It’s amazing how home baking has such a positive affect on families in many different ways.
Anyone try to replace the butter with something else?
You could replace it with something like Nuttelex
Do you freeze the cooked biscuit or the mixture??
I freeze the cooked biscuits, although you could freeze the mixture also and just cut off the amount you want to bake at the time
Great web site you’ve got here.. It’s difficult to find high-quality writing like yours
these days. I really appreciate individuals like you! Take care!!
Could you not use the sugar or use evaporated milk in the biscuits? Trying to watch the sugar. My husband is diabetic.
I haven’t tried them as alternatives, however, if you do I’d love to hear how you go 🙂
Anyone converted this to a Thermomix recipe?
I’ve just made these…absolutely AMAZING! Definitely my new go-to biscuit recipe
aren’t they just so quick and easy? 🙂
I’m thinking of giving these cookies a go using Nesle coffee and milk just for a change.
ooh let me know how you go!
this is probably silly but do you freeze the cookie dough or the biscuits once cooked?
you can freeze both! cooking the biscuits then freezing them is great for pacing lunches, but cooking however many you like then freezing the rest of the dough is a great time saver for future baking 🙂
Hey Katrina
Brilliant receipe, I help fundraiser here for a hospital and every bake sale my kitchen is full with trays of these cookies! The hospital sells my
Cookies for $2 each and I make about 60/70 so it’s a big winner!!! Cookies are yum will post pics – actually can’t figure out how to do pics but they sell well!
thats great to hear Irene, what a great cause!!
Do you thinl the liquid flavourings would work with this dough? I have a strawberries and cream one I really want to try! ?
I haven’t tried the liquid flavourings, but please let me know how it goes 🙂
Can I make the cookie dough and leave in the fridge overnight before I cook them.
Christine this should be fine! I haven’t done it myself, but I can’t see why it wouldn’t work 🙂 Kat x