Soft cookies - Including blackberry and white chocolate...

At last - I've re-found the recipe forum!

I have finally found a cookie recipe that makes big, soft, chewy cookies like the supermarkets sell in their bakery depts. (...and I need a recipe, as a 600 mile round trip is a little expensive for a bag of cookies!!)

Here is the basic mix

180g plain flour
150g castor sugar / soft brown sugar
1tsp baking powder
100g melted butter
1 egg

Mix the dry ingredients, then mix in the wet (make sure the butter is mixed slightly before adding egg)
Form into balls. Makes 12-18 depending on size, and cookie variation.
Bake at 170-180c for 12-15 mins.

Leave on wire rack to cool.

Chocolate
Add 120g chocolate chips

Double chocolate
Replace 30g of flour with 30g of cocoa powder
Add 60g chocolate chips to mix.
(Makes approx 15 cookies)

Ginger
Use soft brown sugar, rather than castor
Add approx 12 pieces of crystallised ginger, each chopped into 6-8 pieces to mix
I put one piece in centre of each cookie.
Will do a tweak on this with a 1/2 tsp ground ginger as well, but am enjoying the gentle ginger at the moment

Cherry and almond
1/2 tsp almond essence
50g chopped cherries added to mix (or more, if cherry monster hubby is nearby!)
Again, with one piece in centre
(Makes approx 14-15 cookies)

...and my current seasonal favourite...
Blackberry and white chocolate! They taste like blackberries and cream.
50g white chocolate, cut finely into shavings/v small pieces
75g blackberries into the mix, which will turn purple!
This is two different batches - I should have added a fraction more flour to the second batch (bottom 5 cookies) as the mix was a little loose.
Makes 16-18 cookies

Generally the cookies keep well in an airtight tin for up to 2 weeks. I have no idea about the blackberry and white chocolate - they vanish within 24 hours!