This recipe makes 16 large sized cookies and the recipe can be doubled.
The cookies last for 5 to 7 days in an airtight container.
If the dough looks too dry or doesnt seem to come together, add one or two tablespoons milk more and beat.
The cookies are not very sweet, so you can add 2- 4 tablespoons more sugar if you wish.
It is difficult to judge the cookies when done as they are dark to begin with . Gently lift one to see that the bottom is browned and set.
The cookies will still be soft after baking but will firm up on cooling.
My measuring cup is 240 ml.