I posted this recipe years ago after visiting my girlfriend in Minnesota and pigging out on her cookies. I never asked if she noticed how her cookie stash seemed to diminish every time I “went to the bathroom” or “got a drink of water.” It is probably a good thing that I forgot about them for a while because they are one of my most favorite cookies in the entire world. Yes, they are that yummy. They remind me a bit of the Girl Scout Samoa cookies. But better. Yes, I said it. BETTER.
Again, though, I caution. This is a dangerous dough. Word to the wise – this is an edible batter. There are NO eggs in it. For cookie dough eaters, your moment has arrived and you will be in grave danger of having a very small turnout of actual baked cookies if you do not restrain yourself. Don’t say I didn’t warn ya, sista-girl.
GIRLFRIEND’S GRAHAM COOKIES
1/2 C. graham cracker crumbs
1/2 C. flour
2 tsp. baking powder
1 (14oz.) can sweetened, condensed milk
1/2 C. butter, softened
1 1/3 C. flaked unsweetened coconut
1 (12oz.) bag of chocolate chips (or 2C.)
1 C. chopped walnuts
Mix crumbs, flour and baking powder in one bowl. In another bowl, beat butter and milk until creamy; add to crumb mixture and combine. Add coconut, chips and walnuts; combine. Place tablespoon-sized balls on cookie sheet about 3 inches apart.
Bake for 10-12 min @ 375 Be cautious in the baking process, these will go from good to burnt rather quickly… take them out when the edges are browned and the top starts to look toasty. Let cool for a few minutes before removing them. Once finished, box up half of the cookies, and send them via overnight to my address. Gracias.