This past Thursday night Ben and I had our first date since Andrew was born. Our wonderful friends Allie and Paul volunteered to babysit and we were happy to take them up on their offer. I knew they wouldn’t accept money as payment, but I don’t think anyone would say no to baked goods so I decided to make them a sweet treat. I have been wanting to try these cookies for quite a while and this was the perfect time as they helped use up several ingredients that have been sitting in my pantry – graham crackers, sweetened condensed milk and coconut.
These cookies were enjoyed by all. They taste very similar to regular chocolate chip cookies but with a hint of coconut. Next time I may add a bit more coconut or maybe a touch of coconut extract to make that flavor a bit more prominent. They do have a really nice chewy texture. This is a nice option if you are looking for something sweet to make but don’t have any eggs on hand.
And here is a pic from dinner – we went to one of our favorite local restaurants, Corner Wine Bar. I love to order their wine flights. This time we tried the pinot noir flight and it was excellent.
Chocolate Chip Treasure Cookies
Ingredients:
1 ½ cups graham cracker crumbs
½ cup flour
2 tsp. baking powder
1 14-oz. can sweetened condensed milk
½ cup butter, at room temperature
1 1/3 cups shredded coconut
2 cups semi-sweet chocolate chips
1 cup walnuts, chopped (optional)
Directions:
Preheat oven to 350°. Line baking sheets with parchment paper.
In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, combine sweetened condensed milk and butter until smooth. Add graham cracker mixture; mix well. Stir in coconut, chocolate chips and walnuts (if using). Drop by rounded tablespoons onto prepared cookie sheets. Bake 9-10 minutes or until lightly browned.
Source: My Kitchen Cafe
