Cookies

Chilling it for at least 30 minutes firms the butter, so the cookies spread less and bake more evenly. It also gives the flour time to absorb moisture, which can improve the texture.

Take them out when the edges are set and lightly golden but the centres still look a little soft. They firm up on the hot tray as they cool; leaving them in until the centres look fully done can make them hard.

Once completely cool, keep them in an airtight tin or container at room temperature. For chewy cookies, store them separately from crisp biscuits, which can soften when they absorb moisture.

Yes. Shape it into balls, freeze them on a tray, then transfer them to a sealed freezer bag or container. Bake from frozen, adding a few minutes to the recipe’s baking time.

Not as a direct swap: butter is solid when cool and helps cookies hold their shape, while oil stays liquid and can make them spread or feel greasy. Use a recipe written for oil, or replace butter with a similar solid baking fat.

In British usage, a cookie usually means a larger, softer bake, often with a chewy centre or chocolate chips; a biscuit is generally smaller and crisper. The names are not strict, and recipes can blur the distinction.

Cookies are not a suitable treat for dogs, and some ingredients can be dangerous: chocolate, raisins and the sweetener xylitol are particularly concerning. Keep them out of reach and contact a vet promptly if a dog eats one containing these ingredients.