These huge cookies are packed with rice crispies, porridge oats and delicious chunks of dark and milk chocolate.
Red velvet cookies dotted with chocolate chips are perfect for Christmas gifts or Valentine's Day! I really recommend chilling the dough - it really does make a difference in the texture of this cookie. You can dip the cookies in white chocolate or use a combination of both white and dark chocolate chips for a contrast in colour. If chilled overnight, remove dough from refrigerator about 30 minutes before working with it.
These make a nice change from the norm. They're like Hobnobs but with white chocolate chips in them, and when they're warm - they never last long! Set your timer, these cookies taste best when they are cooked until just light golden brown in colour.
These cookies are made with both plain and wholemeal flour. I think this gives them a deeper, nuttier flavour. If you prefer to make these into bars or fingers, press the cookie mixture into a Swiss roll pan and bake for 12 to 15 minutes.
A delicious choc chip cookie with yummy bits of fudge added in. The pecans are optional but I think they add a nice bite.
If you like your biscuits or cookies to be crispy, bake longer. If you like them to be softer, leave the cookies on the baking tray for a few minutes before removing to cooling racks.
This chocolate chip cookie recipe uses yogurt instead of eggs. It's perfect for birthday parties if you're worried about some kids having an allergy to eggs. They turn out nice and crisp with a terrific flavour; easy to make, too.
Firm favourite in our house and often requested on birthdays! No melting of chocolate needed as you use cocoa.