This is a great basic cookie recipe and one that I use time and time again. There’s no leaving the dough to refridgerate or messy rolling out. They can literally be thrown together with a few store cupboard staples and it’s mixed together by hand in a bowl. You can handle the dough really quite roughly and they still turn out perfect every time. So basically it’s a perfect recipe to use when baking with kids! We always do lots of baking over the school holidays. It’s a nice way to fill an hour especially when the weather isn’t great but of course the best bit is getting to eat it all afterwards!
Pre-heat oven to 180°C and line large baking sheets with greaseproof paper. (This recipe makes about 12-15 large cookies so you might need to bake in batches.)
Place the butter in a mixing bowl (preferably already at room temperature) and beat well with a wooden spoon until softened. Add the sugar and cream together until light and fluffy then add the golden syrup and stir well. The golden syrup really gives these cookies a lovely gooey centre. Yum!
Now add the flour just a tablespoon at a time and stir in well. The dough comes together so much better if you take your time and do this a spoon at a time. When all the flour has been mixed in, it should still be a nice soft dough.
Take a tablespoon and dollop a heap of dough on to the lined baking sheets. They need to be well spaced out as they will expand while they are baking. This is why I said that you might need to cook them over a couple of batches depending on the size of your trays of course.
Now it’s time to add your toppings pressing them lightly into the mounds of dough. Today we made some with white chocolate and dried cranberries and others with white and milk chocolate chunks. You can add whatever you have to hand of course – dried fruit, chocolate chips, nuts, fudge – anything goes. Smarties are often a favourite here but unfortunately the tubes I bought didn’t last long enough to make it into these cookies! Ha!
Pop them in the pre-heated oven and bake for about 10-15 minutes until they are lovely and golden in colour. Once cooked, remove carefully from the baking sheets using a palette knife and leave on a rack to cool.
Mmmm.. That crisp golden edge and that all important chewy centre.. They really are utterly yummy cookies!