400g (16oz) margarine
300g (12oz) soft light brown sugar
700g (24oz) Self-Raising flour
400g (16oz) white chocolate
8 x 15ml (8tbsp) milk
Heat the oven to 180C, 350F, Gas Mark 4. Grease the biggest tray which will fit in your oven!!
Beat the margarine, sugar and milk together until light and fluffy.
Stir in the remaining ingredients (chocolate & flour) and mix well – muscles required here for this amount of mixture!
Dollop it in a big splodge on the tray and shape it with a wooden spoon – or whatever implement you have lying around – remembering that it will spread while it cooks. (Ours nearly come off the tray).
We thought ahead here and lined the tray with greaseproof paper because we don’t have a big enough spatula to lift it when cooked – it will be very soft and floppy at that stage and difficult to handle. There was some mixture left over so we used that to make some regular sized cookies for IMMEDIATE consumption – except for the one we used to show a comparison.
Pop it in the oven and bake for about 25 minutes. Remove from the tray immediately and place on a wire rack to cool and harden. This is where the greaseproof proved its worth. We had to use a spare oven shelf raised up on some tins of tuna for this. Cooling takes a few hours so we left it overnight. It was too dark to take pictures anyway and we had been away from the pc for a couple of hours!
Being fitness and health conscious we naturally had to think about the nutritional values and in our opinion these are the healthiest cookies in the universe. We came to this conclusion as follows:-
Margarine – made from vegetables which EVERYONE knows are good for you.
Brown sugar – it’s brown and EVERYTHING brown is good for you.
Flour – wheat ground down to NOTHING.
Chocolate – everyone knows THERE ARE NO CALORIES IN CHOCOLATE.
Milk – GOOD for you.
So, go on and have a go. It’s great fun, passes the time and gives you mum something to do. You know how much she LOVES cleaning the kitchen.