Prep 10 mins
Cook 20 mins
These are a very "moresome" bikky:) I used to sell these at the local markets, and they always sold out first. Very easy to make, and to really show off, you can throw a handful of chopped macadamia nuts in, gives them an extra crunch!!! PLEASE NOTE, THESE ARE NOTHING LIKE AMERICAN CHOC CHIP COOKIES, WHICH ARE SOFT AND CHEWY. I have also added coco powder to the mix and used white chips, looks good, but the white chips stay very hard.
- Cream together the butter and sugar.
- Add the condensed milk and keep beating for 2 minutes.
- Fold through the flour, then the choc chips. The mixture will be tacky.
- Place teaspoons full on your baking tray (either greased or baking pepper).
- Flatten slightly with a floured fork.
- Bake at ABOUT (all stoves are different) 160°C for about 15 minutes, or till golden.
- Leave on trays for 3 minutes, then cool on wire racks.
These are amazing! I made a double batch, simply because I had no other use for the other half a can on condensed milk, and I'm glad I did! They are a huge hit with my kids! I left out the macadamia nuts, but added a little extra of the choc chips. When I was putting them on the trays, I made some by rolling them into little balls and let them flatten naturally in the oven, and the rest i just dropped off the spoon. I took photos of both as I wasn't sure which you would like best, but personally I think the drop ones look better, they look rustic and yummy! [Made for Aus/NZ Swap]
Wow, these are so good and very simple to make (even when making your own self raising flour and sweetened condensed milk). After folding in the flour, I went to my baking cabinet to get some chocolate chips only to discover that the kitchen gremlins (AKA my DH and children) had eaten them all. I didn't have time to run to the store, so I chopped up some dried apricots and folded them in. Yummy!!! And they blend so nicely with the macadamia nuts. This is a definite keeper. Made and reviewed for the 31st AUS/NZ Recipe Swap. NOTE: Just had to add that EVERYONE at the recital loved these...they were the first to go!
These were very good, not at all like the Chocolate Chip Cookies that I've been making for 50 years. My American version is crisp, not soft. I use the "Tollhouse Cookie" recipe on the back of the chocolate chip bag. But I digress, for these yummy "bikkies" I used red, white and green chocolate candy bits, plus mini chocolate chips because it's almost Christmas. For the macadamia nuts, I subbed dried cranberries. I had to use a substitute for self-rising flour (added baking powder, baking soda and salt to all-purpose flour). Also, I used 2 sticks = 1 cup of butter; baked at 350 degrees F. 1/2 can of condensed milk is 1/2 cup, btw.