Recipe by JJOHN32
"My niece gave me this recipe."
Watch video tips and tricks
1 1/2 cups
graham cracker crumbs
1 (14 ounce) can
sweetened condensed milk
1 1/3 cups
semisweet chocolate chips
In my circles this is the favorite cookie. They're delicious and stay moist & chewy for up to a week (if they last that long). I make mine with walnuts and bake them on non greased non stick pans and they turn out great every time. One tip make sure your butter/margerine is well softened and add the condensed milk a little at a time.
Not my favourite cookie by any means. The dough was very sticky and difficult to work with and the cookies turned out quite hard once they had cooled. They are not as sweet as other cookies which is not necessarily bad, just different.
This is the BEST chocolate chip cookie ever if you leave out the coconut and the pecans!! Make sure to put the dough in the refrigerator to harder before baking though or you will have flat pancake cookies. This is the only cookie I make now.
Good! I used soft butter (not melted) and skipped the coconut. Very easy to make, soft yummy cookies, but not flat. Will definitely make again!
I made these cookies and they were good. If you have a food processor I put graham crackers (1 pkg)flour baking powder and a cold stick of butter and blended until every thing was mixed and crumbly. I then added the nuts for a few pulses. I added this mix to a large bowl with coconut, chips and the can of sweet and condensed milk. Not melting the butter kept the cookies from going flat.
I personally did not like these cookies as I'm not a huge coconut fan but my roommates and co-workers all loved them. They stayed fresh for the 3 days they were around. I had trouble with them burning on the edges so I'm not sure how to alleviate that. A quick breakdown to save some people time... 1 cup of the graham crackers was equal to 5 full graham crackers crunched up.
These were good - similar to a chocolate chip cookie, but just with a little twist. I like that it made 5 dozen. Plenty to go around.
Very awesome! Ooey gooey goodness! My oven bakes a bit hot, so I turned the heat down to 355 for 8 minutes or so. I highly recommend not spraying the cookie sheet first. There's really no need with that much butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 104
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This old-fashioned favorite is crispy and chewy with a candy-coated surprise.
See how to bake the perfect chocolate chip cookie.
See how a dash of cayenne pepper really draws out the chocolate flavor.