Ooey Gooey Cookies
- Ellen Stanton
- Mar 19, 2017
- 1 min read
Super sweet, soft centre, chewy edges - what more could you want?
I have mastered the perfect cookie recipe guys. Using light brown muscovado sugar and slightly under baking the cookies gives you the perfect chewy cookie once its cooled down. But if you're anything like me, you'll be grabbing one straight from the baking tray whilst its still warm and ooohhhhh my it's all gooey and delicious!
This recipe is pretty straightforward which is exactly what you want when baking cookies. I've left these cookies plain so you can add whatever you want to them, whether that be chocolate chips, raisins or smarties. Super indulgent but everyone needs a treat once in a while!
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Ingredients:
(Makes approximately 20 small cookies)
- 125g softened butter
- 175g light brown muscovado sugar
- 50g caster sugar
- 1 egg
- 220g plain flour
- 1/2 tsp baking powder
- splash of almond milk (or normal milk) if necessary
Method:
1. Preheat the oven to 180 degrees.
2. Cream the butter and sugar together using an electric whisk or wooden spoon.
3. Sift in the flour and baking powder and mix all the ingredients to combine.
Add some milk if the mixture is too dry.
4. Roll the mixture into small balls (approximately a little smaller than a pingpong ball - they will grow!), then place these on a baking tray lined with parchment paper.
5. Bake in the oven for 8 minutes.
They may seem slightly undercooked when you take them out of the oven but this is the secret to their ooey gooey goodness!