The Best Chewy, Gooey Cookies

Every three months or so I make a double batch of this cookie recipe and split it into 3 different flavours. These mixes get put into cling film sausages and frozen, then we can slice a round from the frozen sausage (with a sharp knife!) and cook wonderful warm fresh cookies as demand requires! The only trouble is being patient enough to let them cool down! They are great for when the boys bring a friend home from school at short notice and for impromptu coffee mornings. 

Recipe for a double batch

500g plain flour

1tsp bicarb

1tsp salt

340g melted unsalted butter/stork

300g dark brown sugar

200g vanilla infused caster sugar (or plain caster sugar plus 2 tsp vanilla extract)

2 eggs plus 2 egg yolks

plus;

1-2 large handfuls of raisins,1-2  large handfuls oats, tsp ground cinnamon, tsp ground ginger, sprinkle all spice for Oat and Raisin cookies

2 handfuls choc chips or chopped choc for Choc Chip cookies

2 handfuls choc chips or chopped choc, plus 1tbsp cocoa for Double Choc cookies

Beat the sugar and butter. Add the eggs. Add the flour, bicarb and salt. All with the paddle on the kitchen mixer.

Then split the mix into 3 and add the separate flavours (feel free to make up new ones! Stem ginger, White choc and nut, freeze dried berries, fudge pieces, pistachio and rose water, peanut butter, nutella etc)

Cook at 170*c for 15 mins

Or at 200*c for 10mins from frozen. (But keep an eye on them as it depends on your oven and how fat you have sliced the cookie mix!)