5-ingredient cookies recipe
 These cookies couldn’t be easier to make, need only 5 ingredients, 5 minutes mixing and 12 minutes cooking. If you have time to rest the cookie dough for an hour before baking they will hold their shape a little better, but if not, this isn’t a problem. You can make chocolate chip cookies or raisin cookies – whichever you fancy. Using light brown sugar will make slightly softer cookies; if you use caster sugar they will be slightly crisper. Each cookie provides 176 kcal, 2.5g protein, 22g carbohydrates (of which 12.5g sugars), 9g fat (of which 5g saturates), 1g fibre and 0.3g salt. 100g/3½oz lightly salted butter, at room temperature125g/4½oz soft light brown or golden caster sugar1 free-range egg175g/6oz self-raising flour100g/3½oz chocolate chips, dark or milk, or 100g/3½oz raisins 100g/3½oz lightly salted butter, at room temperature 125g/4½oz soft light brown or golden caster sugar 1 free-range egg 175g/6oz self-raising flour 100g/3½oz chocolate chips, dark or milk, or 100g/3½oz raisins Method Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper.Using a stand mixer on medium speed, cream the butter and sugar together for about 3 minutes until soft and pale. Add the egg and mix for a further minute. Add the flour and mix with a rubber spatula until just combined, then beat thoroughly. Stir in the chocolate chips or raisins.If you have time, cover the mixture and chill for 1 hour before baking. Roll the dough into walnut-sized balls and arrange on the trays, leaving space between them as they will spread during baking.Bake for about 12 minutes, or until the cookies are firm and golden brown at the edges. Leave to cool on the baking trays; the cookies will firm further as they cool. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Using a stand mixer on medium speed, cream the butter and sugar together for about 3 minutes until soft and pale. Add the egg and mix for a further minute. Add the flour and mix with a rubber spatula until just combined, then beat thoroughly. Stir in the chocolate chips or raisins. Using a stand mixer on medium speed, cream the butter and sugar together for about 3 minutes until soft and pale. Add the egg and mix for a further minute. Add the flour and mix with a rubber spatula until just combined, then beat thoroughly. Stir in the chocolate chips or raisins. If you have time, cover the mixture and chill for 1 hour before baking. Roll the dough into walnut-sized balls and arrange on the trays, leaving space between them as they will spread during baking. If you have time, cover the mixture and chill for 1 hour before baking. Roll the dough into walnut-sized balls and arrange on the trays, leaving space between them as they will spread during baking. Bake for about 12 minutes, or until the cookies are firm and golden brown at the edges. Leave to cool on the baking trays; the cookies will firm further as they cool. Bake for about 12 minutes, or until the cookies are firm and golden brown at the edges. Leave to cool on the baking trays; the cookies will firm further as they cool.