Crispy, Chewy Condensed Milk Cookies

Simple, egg free and potentially vegan too, if you use vegan condensed milk, that is.

Ingredients

1. 225g butter

2. 200g sugar - dark brown gives you chewy so half cane, half soft brown if you want it chewy and crispy; simply cane if you want it more crispy. There will still be a little chew thanks to the condensed milk.

3. 1/2 can (170 g) condensed milk - go vegan if you want these cookies vegan, it works just as well

4. 350g flour - self r(a)ising gives you a softer cookie; plain/ all purpose a shorter, crisper cookie. Could also take this gluten free: add 2 tsps gluten free baking powder if so.

5. 300g 'stuff' - whatever you want, EXCEPT RAW oats. If you want to use oats, dry toast /fry them first to keep their chew. otherwise, they meld with the cookie and make a strange bar-like texture like a flapjack UK style. if that's what you want, of course, have at it

6. vanilla or almond extract to your taste, approximately 1 tsp.

Method

• in either a stand mixer or mixing bowl, cream butter and sugar(s)

• add condensed milk and beat until thoroughly combined

• add flour and beat until thoroughly combined

• fold in 'stuff' of choice

• shape in to 2 'salamis', rolling each in cling film/see-through plastic wrap and chill for around 30 minutes or overnight. You can also freeze at this stage too, as long as you cookie cylinders are in an air tight freezer proof bag

• when chilled at least 30 minutes, remove from fridge, slice in to 1 cm slices, place on lined baking sheet and bake at 180 C / 350 F 15-18 minutes until edges are brown.

• leave to cool before munching

chocolate chip cookies