Milo Choc Chip Cookies Recipes

MILO CHOC CHIP COOKIES

Steps:

• Preheat oven 170 degrees.
• Cream butter and sugar
• Beat in eggs and vanilla and milo.
• Fold in flour and choc chips.
• Drop tablespoons of mixture on greased baking tray - allow for spreading.
• Bake for 18 - 20 minutes.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

MILO COOKIES

Steps:

• Preheat oven on 180.
• Cream butter & sugar together.
• Add egg & milo. Mix well.
• Add self-rising flour in slowly while blending to prevent clumps forming.
• Bake 180 for 15mins. Cookies will doubled in size whilst baking (No worries!). It will fall back after cooled.
• Allow cookies to cool on rack for 10mins before removing & Serve!

TREAT-THE-TEAM MILO COOKIES

Steps:

• Preheat the oven to 180°C.
• Place the butter, golden syrup and brown sugar in a small saucepan. Cook over a low heat until the butter is melted and the sugar is dissolved. Bring to the boil, then remove from the heat. Stir in the baking soda.
• Place the flour, coconut, MILO and rolled oats in a bowl. Add the butter mixture and water. Stir until thoroughly combined.
• Roll into balls 3-4cm in diameter and place on a lightly greased oven tray. Press the biscuits down firmly with a fork.
• Bake in the preheated oven for 15-20 minutes or until the biscuits are firm when pressed in the centre.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.