When it comes to the kitchen, I’ve always been into baking. I can cook, too, but baking was always more satisfying to me for some reason. There are two recipes that I’ve used consistently over the years: One is my creme brûlée, which I normally make around the holidays, and the other is the Chocolate Chip Treasure Cookies. I got the recipe for these cookies off the back of a can of baking powder almost 10 years ago! What intrigued me about the recipe is that it called for no sugar, instead condensed milk and crushed graham crackers. Those are two very tasty sweet ingredients, so I knew these cookies would be the real deal!
Every time I make these cookies, I remember just how easy it is from start to finish. I’ve never been a fan of store bought cookie dough, so I’m happy to have this recipe on hand anytime I need a quick sweet treat.
Here’s the recipe and the instructions:
1 1/2 cup graham cracker crumbs (available boxed or you can use a food processor to crush graham crackers into crumbs)
1/2 cup all purpose flour
2 teaspoons baking powder
1 (14 oz.) can condensed milk
1/2 cup butter, softened
1/2 cup coconut flakes (original recipe says 1 1/3 cups, but it’s too much, in my opinion)
1/2 cup semi sweet chocolate chips (I use the mini chips. The original recipe calls for 2 cups of chocolate chips, but that is way too many)
1 cup chopped walnuts
Preheat your oven to 375ºF. First, combined the dry ingredients in a bowl (graham cracker crumbs, flour, and baking powder). Using a whisk, combine the dry mixture so that it’s evenly mixed. Next, beat the condensed milk and butter in a separate bowl. I like to use my electric mixer because it gets the job done in 10 seconds, but you could mix by hand with a whisk as well. Pour the dry mixture into the wet ingredients and mix. Finally, stir in the coconut flakes, chocolate chips, and walnuts. (Each of these is optional, by the way. If you’re not a fan of coconut, for example, don’t add it.) Using 2 spoons, create little rounds of dough and drop them onto an ungreased baking sheet about 2-3 inches apart. Bake for 8-10, pull them out of the oven, and set the cookies onto a cooling rack.