Double Choc Chip Caramel Cookies

Double Choc Chip Caramel Cookies

These were a happy accident. I had half a tin of condensed milk leftover after making this recipe ...and plenty of chocolate chips. After a bit of googling and plenty of experimenting these Double Choc Chip Caramel Cookies were born. The condensed milk gives the cookies a lovely caramelly chewy texture and you could always substitute the chocolate chips for raisins or cranberries if you wanted something more fruity.

The recipe below makes about 25 cookies - I have put half in the freezer for unexpected guest emergencies!


| Serves: 25 cookies | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |


  • 225g Butter, softened
  • 225g Golden Caster Sugar
  • 200g Condensed Milk
  • 200g Oats
  • 150g Self Raising Flour
  • 1 TSP Vanilla Extract
  • 50g Milk Chocolate Chips
  • 50g White Chocolate Chips


  • Step 1: Preheat the oven to 180c/160fan and grease 3 large baking trays.
  • Step 2: Cream the butter and sugar together then add in all the other ingredients and mix thoroughly.
  • Step 3: Shape the dough into golf ball size balls, place 4cm apart on the baking trays and slightly flatten with the back of a fork.
  • Step 4: Bake for 15 mins, take out of the oven and leave on the trays for 5 minutes before transferring to a cooling rack.

| Author: Beth Sachs | Date: 9th October 2011 |


  1. They look and sound really delicious! My kind of cookies x

  2. Mmmmmmm - I love condensed milk in cookies. Such a treat ;0)

  3. They sound perfect Beth. I haven't frozen cookies before. Do you just freeze the dough in a ball, cut into cookies or once they are baked? Logic is telling me one of the first two. Really must try these.

  4. Hi Jac - actually I popped them in after I had cooked them (as an afterthought) but you could freeze the dough

  5. condensed milk works so well in biscuits, as I discovered only recently. Your biscuits are great - I like that they are generously proportioned!


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