500g unsalted butter room temperature
1 cup caster sugar
1 x 395g tin condensed milk
5 cups self-raising flour
250g milk choc chips
250g white choc chips
Preheat the oven to 180.
Cream together the butter and sugar until pale and fluffy.
Add the condensed milk. Mix again.
Add the flour and mix 1 cup at a time until all combined. Slow speed so the flour does not explode everywhere.
Add all the choc chips and mix one final time.
Roll into teaspoon sized balls and place into a prepared baking tray, lined with wax paper.
Leave space for the cookies to spread.
Press each one down lightly then bake for 15 to 20 minutes.
Place in a wire wrack to cool..
This is an amazing and versatile recipe. You can add any flavours so instead of choc chip try cranberry and flaked almonds or lemon or even coconut. The possibilities are endless.