We all love homebaked cookies in our house, and this is one of our favourite recipes! It’s one we have adapted from this ‘millies cookies’ recipe, as we were looking for a more budget-friendly & slightly healthier version. Our version contains less brown sugar but still just enough to keep the delicious flavour that makes them hard to resist. We also add more flour for a slightly chunkier cookie. The result is delicious, slightly crunchy on the outside, but still beautifully soft on the inside. Our version is more cost-effective, a tad healthier, and still irresistible!

These are quick to make and cook and are definitely best eaten warm. They store for up to a week in an airtight container (not that they ever last that long!) They are perfect to pop in a packed lunch too!

Our top tips.

We use a basic milk chocolate bar. You can easily chop into small chunks using a knife, and it’s much more cost-effective than buying chocolate chips.

Why not double the recipe and freeze half the mix for later? When you reach step 4, just roll it into a log shape, place it in a container, and freeze it for another day. When you are ready to bake, slice off 1cm rounds and bake as usual.