Shape and Bake Cookies

Total Time
Prep 15 mins
Cook 15 mins

I found this recipe in a baking book that I borrowed from the library. This is a very simple recipe, but very yummy. The best thing is, that you can keep the dough in the fridge for a few days and just bake a few off each day--great for unexpected visitors or if you just fancy some warm freshly baked cookies!


  1. Preheat the oven to Gas 4/180°C/350°F Line and grease two baking sheets. Put the butter and sugars in a bowl and beat together until light and fluffy. Add the egg and vanilla and beat until combined.
  2. Add the flour, chocolate chips, nuts and raisins and mix until just blended.
  3. Place teaspoonfuls of the dough, spaced well apart, onto the baking sheets. Bake for 15 minutes until golden brown.
Most Helpful

These are awesome cookies! I made them pretty much exactly as the recipe stated, and got 24 cookies. They smell absolutely out of this world while baking! I used brown sugar for the muscovado sugar, and golden raisins. Walnuts were my nut of choice. DH just nipped back into the kitchen for a couple more cookies... and he doesn't normally do that! Thanks for sharing this lovely recipe, Noo! Made for 1-2-3 Hits.

Katzen April 26, 2010

Noo you have another winner of a recipe here! Because I could not find light muscovado sugar - I read the cooking dictionary here and used a darker brown sugar in it's place so I'd get that molasses flavor. I did omit the raisins - my kids do not like raisins and added a few more chocolate chips in their place and a few more nuts. A nice crispy texture which is perfect for dipping into milk (or coffee if you are me! :) ). I made all the cookies at one time so I'd have some for lunches this week at school. Thanks for sharing this hit recipe in the 123 Hit Wonders Game.

HokiesMom May 25, 2009

Can I please give these wonderful cookies more than just 5 stars?! They are amazing! So quick and easy to put together and so tasty! I used more raisins instead of chocolate and added some rolled oats also. Because of all the sweetnes from the raisins I reduced the sugar by half. That was perfect for me. I shaped them like little drops and baked them for 12 minutes, which made them nicely brown and crisp on the outside. OH SO TASTY! I dont know why but mine tasted like peanuts even though I didnt use any. ;) Thanks so much for sharing, Noo! I will most certainly make these soon again! Made for 1-2-3-Hit-Wonders February 2009.

Lalaloula February 23, 2009