Easy chewy cookie recipe uk - Sweets amp

Author: Cory Schneider  

They have a soft bit but rather chewy to munch with butterscotch flavour mixed with intoxicating chocolate taste. The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

Soft And Chewy Chocolate Chip Cookies Recipe (Simple And Easy)

Soft And Chewy Chocolate Chip Cookies Recipe (Simple And Easy)
Soft and chewy chocolate chip cookies are always one to look forward to. They have a soft bit but rather chewy to munch with butterscotch flavour mixed with intoxicating chocolate taste.
Provided by: Devy Dar
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 20 servings
Cuisine: International
Number of ingredients: 10
  • 1 ¾ cup/ 260 gr/ 9.17 oz/ 0.57 lb plain flour/ all-purpose flour.
  • 10 tbsp/ 200 gr/ 7.05 oz/ 0.44 lb unsalted butter.
  • ½ tsp salt.
  • ½ tsp bicarbonate of soda/ baking soda.
  • ½ cup/ 100 gr/ 3.53 oz/ 0.22 lb granulated sugar.
  • ½ cup/ 105 gr/ 3.7 oz/ 0.23 lb soft brown sugar.
  • 2 tsp vanilla extract.
  • 1 egg.
  • 1 egg yolk.
  • 1 ¼ cup/ 212.5 gr/ 7.49 oz/ 0.47 lb/ chocolate chips (see the note).
  • Calories: 239 calories
  • Carbohydrate: 32 grams carbohydrates
  • Cholesterol: 40 milligrams cholesterol
  • Fat: 12 grams fat
  • Fiber: 1 grams fiber
  • Protein: 3 grams protein
  • Saturated Fat: 7 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 129 grams sodium
  • Sugar: 16 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 4 grams unsaturated fat
How to cook:
  1. Melt the butter in a saucepan.
  2. Add the granulated sugar, soft brown sugar and salt respectively. Cook at low heat until all is melted and keep stirring every now and again. Once the mixture is emulsified, it will be thick and shiny with a delicious butterscotch smell.
  3. Now place the butter and sugar mixture in a mixing bowl. Then add the egg and egg yolk in. Mix well after each addition. The mixture will be slightly runny and light in colour.
  4. Next, you add the salt, baking soda and vanilla extract to the mixture. Stir well.
  5. Then fold the flour in and quickly stir the batter. Try not to spend too much on stirring and mixing. Though you want the flour to be well combined with the mixture without leaving any lumps.
  6. You will have a very thick batter-like cookie dough. If it feels too soft, you can keep it in the fridge/ refrigerator for about 5-10 minutes before you put the chocolate chips and bake the cookies.
  7. When you’re ready to bake, put 1 cup of the chocolate chips in the cookie dough and mix well.
  8. Scoop the dough using an ice cream spoon or a tablespoon, and place them well apart on a baking tray lined with greaseproof baking paper. And put the leftover chocolate chips/ chunks on every cookie.
  9. Bake the cookies in the preheated oven at gas 4/ 180° C/ 350° F for about 10-12 minutes until they are soft to touch but look firm on the outside.
Notes: 15+ Authentic British Cookie Recipes, Custard Creams Biscuits with a custard cream & jam centre. This recipe for custard creams biscuits produces a bake that is buttery, crunchy, crumbly and has an …

Chewy Oat and Raisin Cookies

Chewy Oat and Raisin Cookies
Soft and chewy with that trademark homemade flavour. These are the best soft and chewy oat and raisin cookies. And of course, all ingredients are from Aldi!
Provided by: Deborah Rainford
Total time: 23 minutes
Cook time: 8 minutes
Prep time: 15 minutes
Yields: 30 servings
Cuisine: British
Number of ingredients: 11
  • 185 g butter softened
  • 175 g light brown sugar
  • 100 g caster sugar
  • 2 eggs
  • 2 tsp vanilla
  • 175 g cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 225 g rolled oats
  • 170 g raisins
  • Calories: 151 kcal
  • Sugar: 9 g
  • Sodium: 110 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Trans Fat: 1 g
  • Carbohydrate: 23 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 24 mg
  • Unsaturated Fat: 3 g
  • Serving Size: 1 serving
How to cook:
  1. heat oven
  2. Preheat the oven to 180ºC.
  3. cream butter
  4. In a large bowl cream together the butter and sugars until smooth and fluffy. The butte and sugar will also turn a pale golden colour. Beat in the eggs one at a time, mixing after each one, then stir in the vanilla.
  5. combine dry ingredients
  6. Combine the dry ingredients, flour, bicarb of soda and salt. Stir into the butter and sugar mixture until just blended. Mix in the oats and any nuts of chocolate chips you may be using.
  7. spoon onto cookie sheet
  8. Use a spoon or a small ice cream scoop to drop onto a lined baking tray. Bake in the preheated oven for about 12 minutes or until the edges are just golden and the centres are still soft and fluffy.
  9. bake
  10. Remove from the oven and let the cookies cool on the tray for about 5 minutes before removing to a wire rack to cool completely.
Notes: Soft & Chewy Chocolate Chip Cookies Recipe, Instructions Preheat the oven to 180 and line to baking trays with parchment paper. In a large mixing bowl whisk together the plain flour, baking …

Chewy Ginger Cookies

Chewy Ginger Cookies
Chewy Ginger Cookies are best when chewy and crispy in all the right places, just like these. They should maybe be called Ginger Biscuits but whatever your opinion, this is an easy one bowl recipe with no messy dough to scrape off the counter.
Provided by: Chloe
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American,British
Number of ingredients: 7
  • 85 g Golden Syrup
  • 115 g Salted Butter
  • 1 Egg
  • 200 g Caster Sugar (Superfine Sugar)
  • 350 g Self Raising Flour (Self-Rising)
  • 2 tbsp Ground Ginger (- use less for a more subtle flavour)
  • 1 tsp Bicarbonate of Soda (Baking Soda)
  • Calories: 200 kcal
  • Carbohydrate: 32 g
  • Protein: 3 g
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Cholesterol: 25 mg
  • Sodium: 134 mg
  • Sugar: 16 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 170c or equivalent.
  2. Line 2 baking sheets with grease-proof paper.
  3. Add 85g Golden Syrup and 115g Butter to either a large bowl or a large pan.
  4. Melt the syrup and butter in either the microwave or over a medium heat on the hob. It only needs to melt and not boil/get super hot or the egg will scramble.
  5. Add 1 Egg to the butter/syrup mix and mix until fully combined. If you've overheated the syrup/butter or used a saucepan rather than microwave, allow the syrup/butter to cool a little first.
  6. Weigh 200g Caster Sugar and 350g Self Raising Flour directly into the mixture.
  7. Add 2 tbsp Ground Ginger and 1 tsp Bicarbonate of Soda.
  8. Stir until the whole mixture resembles a slightly wet and shiny dough.If the mix is feeling a little dry or crumbly, you can add a little milk or water until it comes together into a soft but not sticky dough. A dry dough won't spread very well when being baked.
  9. Turn the dough out onto a board, even it up and cut it into 16 equal size pieces.
  10. Roll each of the pieces of dough into a smooth ball. You could also make smaller balls and therefore more, smaller biscuits.
  11. Place each ball on the baking sheets making sure that you give them plenty of room to spread.
  12. Press down the balls to flatten them slightly with the palm of your hand. The more you press, the thinner and crispier the biscuits will be. Don't press at all for thicker cookies with less spread.
  13. Bake for 10 minutes. They will be very soft when removed from the oven but they will harden considerably on cooling.
  14. Leave to cool on their trays for 5/10 minutes and when they are firm enough to handle, move them to a cooling rack.
Notes: Chewy Chocolate Chip Cookies, Add the plain flour, cornflour, bicarbonate of soda and salt to a medium-sized bowl and whisk together until combined. Using an electric stand …

Chewy coconut cookies (Anzac biscuits)

Chewy coconut cookies (Anzac biscuits)
In Australia, Anzac Day (on 25 April) is commemorated with these biscuits. The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. The crisp-around-the-edges and chewy-in-the-centre biscuits have great dunkability, making them perfect with a cup of tea.
Provided by: The delicious. food team
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 25 items
Cuisine: Australian recipes
Number of ingredients: 10
  • 90g rolled porridge oats
  • 150g plain flour
  • 50g desiccated coconut
  • 150g granulated sugar
  • 125g butter
  • 2 tbsp golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbsp boiling water
  • You’ll also need…
  • 2 large, lightly greased non-stick baking sheets
  • Calories: 114 calories
  • Fat: 5.7g (3.7g saturated)
  • Protein: 1.2g
  • Carbohydrate: 14.1g (7.1g sugars)
  • Fiber: 0.9g
How to cook:
  1. Heat the oven to 160°C/140°C fan/gas 3. Mix the porridge oats, flour, desiccated coconut and sugar in a mixing bowl.
  2. Put the butter and golden syrup in a large pan, place over a medium heat and leave to melt. Remove from the heat. Put the bicarbonate of soda in a ramekin and stir in the boiling water. Add to the butter mixture and swirl the pan to mix (it will froth up).
  3. Add the butter/bicarb mixture to the dry ingredients and mix well.
  4. Roll tablespoons of the mixture into walnut-size balls. Place them about 5cm apart on the prepared baking trays and flatten slightly with the heel of your hand.
  5. Bake for 10-15 minutes until a deep golden brown. Remove the biscuits from the oven and leave on the baking trays for 5-6 minutes to firm up a little. Loosen with a palette knife, transfer to a wire rack and leave to cool. Store in an airtight tin.
Notes: Soft and Chewy M&M Cookies, Instructions. Adjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper. In a medium …
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