I know, I know. It’s a big statement. But I wouldn’t write it if I didn’t honestly think that these are the best cookies I’ve ever made. And they’re so simple!
Yes, there’s….a lot.….of sugar in them. I’m not even going to apologise. Becauuuuse….you don’t eat all the cookies. You only eat one…or two. And the mixture makes a lot. It makes so much that I baked three batches, and still froze half the mixture for another day.
So never mind the sugar, you’re not eating all of it all at once.
Now, I’ve tried a lot of cookie recipes throughout the years and had a lot of cookie fails. My favourite part about this recipe is how easy it is to make. You just need to remember 1, 2, 3 for the ingredients.
-> 1 Cup of Butter
-> 2 Cups of Sugar & 2 eggs
-> 3 Cups of Flour
The great thing is, you can flavour them with what ever you like! I divided the mixture into two portions today and added white chocolate melts to one and milk chocolate chips to the other. Bonus, you can freeze portions of the dough for a quick bake one morning if you’re looking for a good lunch-box filler.
Ready for the recipe? Here it is!
Ingredients:
Best Ever Cookies
Your new go-to lunchbox and weekend snack, here's how I make my 1,2,3 cookies
- 1 cup Butter (softened)
- 1 cup Brown Sugar
- 1 cup Caster Sugar
- 2 Eggs
- 3 cups Plain flour
- 1 tsp Baking Powder
- 1/2 tsp Bi-Carb Powder
- 1 cup your preferred add-in (ie: chocolate chips/nuts/oats/sultanas…..)
Pre-heat your oven to 180. Set aside a lined baking tray.
Using an electric mixer, beat the butter and sugars for 3-5 minutes, or till well combined. Once mixed, add your eggs one at a time.
Keeping your mixer on low, add the flour one cup at a time before adding the baking powder and bi-carb. Mix only till just incorporated then turn the mixer off.
Add in your chocolate chips (or whatever you're choosing to add in!) and fold through with a spatula.
Using an ice-cream scoop, scoop out balls and place them on the tray, keeping them well apart from each other.
Place in your hot oven and cook for around 9 minutes. They will be very soft when you remove them. remember to leave them in the tray for about 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool.
You can freeze the dough once you’ve sectioned it into balls and cook them again quickly when you need to.
Be liberal with your filling!
