I first started making these cookies as a teenager. I used to make up huge batches, trying out all sorts of different combinations of fruit, nuts and chocolate. They didn't last long in the tin then, and they still don't today! I make up a large quantity of dough and then freeze a couple of portions, so that we can have cookies on demand at a later date.
225g caster sugar
225g Muscovado dark brown sugar
1 teaspoon of vanilla extract
3 large eggs
525g self-raising flour
pinch of salt
100g walnut pieces
150g dark chocolate pieces
150g white chocolate pieces
Pre-heat your oven to 180C/350F/Gas mark 4.
I use my mixer throughout, but you can equally use a mixing bowl and wooden spoon. Mix the butter, sugars and vanilla extract until they are paler in colour and smooth. Add a couple of tablespoons of the flour and mix well. Beat in the eggs one by one. Fold in the rest of the flour, salt, nuts, fruit and chocolate pieces. Mix until all the ingredients are well combined.
Divide the cookie dough into 3 portions. Place two portions in freezer containers and freeze until required. Spoon the remaining portion onto a baking tray lined with greaseproof paper. I use an ice cream scoop and do half-scoops for each cookie.
Bake in the oven for 12-15 minutes. I like to take ours out when they are still a bit chewy. Cool on the trays until you can move the biscuits without them falling apart. Place on a cooling rack until completely cold, then store in an air-tight tin, or just eat them all straightaway!
When you are ready to use the freezer batches, take them out of the freezer and defrost overnight in the fridge. Then spoon them out and cook as before.
Go mad with the different possible fruit, nut and chocolate combinations! I like apricot, white chocolate and macadamia nuts; dried cherries, walnuts and white chocolate; hazelnut and dark chocolate; date, raisin and milk chocolate; in fact pretty much any combination of what is sitting around in our baking cupboard and needing using!