I made these cookies on the same day that I made the angel macaroons (posted below). I was intrigued by the use of graham cracker crumbs to replace flour in the dough. It was a brilliant call by Lynae Lang of Wolf Point, Montana (she is credited by my cookie magazine as the author of this recipe). If you like chocolate chip cookies and gourmet cookies with lots of different decadent flavor combinations… this will blow you away. They’re pretty sweet so try not to devour a whole batch, you’ll probably feel sick (I know I did..). After making these cookies and the angel macaroons, I decided to mail them out. As I decided how to package them, I thought that maybe a homemade scrapbook style “packing slip” would be the perfect finishing touch. So I’m including a picture of the packing cards I made.
Toffee Chip Cookies
Yield: 4.5 dozen
1/2 cup butter, softened
1 can (14 oz) sweetened condensed milk
2 cups graham cracker crumbs
3/4 cup all purpose flour
2 teaspoons baking powder
2 cups (12 ounces) semisweet chocolate chips
1 cup English toffee bits
1 1/2 cups flaked coconut (optional) <– I omitted this because I didn’t have any
In a large mixing bowl, combine butter and condensed milk. Combine the cracker crumbs, flour and baking powder; gradually add to the butter mixture. Stir in the chocolate chips, toffee bits and coconut if desired.
Drop by rounded tablespoonfuls 2 in apart onto greased baking sheets. Bake at 375 for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.