Chocolate Chip Treasure Cookies

Mark especially loved these. I love coconut so I liked them pretty well too. It is kind of weird that there are no eggs in this and that they have graham crackers in them.  They are tasty though.  I used my blendtec for the graham cracker crumbs. 

1. Chocolate Chip Treasure Cookies
   YIELD: MAKES ABOUT 2 TO 2 1/2 DOZEN COOKIES, DEPENDING ON SIZE
   If you find your cookies are spreading while baking, try using a convection oven set to 325 degrees (if you have one) OR bake at 375 degrees instead of 350 degrees (see Instagram experiment here).

   The original recipe only ever called for coconut, but over the years, I've found oats to be an acceptable substitute for coconut-haters (the horror!). The cookies aren't quite as soft and chewy as the oats absorb more liquid than coconut, but they are still terribly delicious. I've found old-fashioned rolled oats work best as compared to quick oats.
   INGREDIENTS
   • 1 1/2 cups graham cracker crumbs (about 6.5 ounces/13 rectangle crackers)
   • 1/2 cup (2.5 ounces) flour
   • 2 teaspoons baking powder
   • 1/4 teaspoon salt
   • 14-ounce can sweetened condensed milk
   • 1/2 cup (4 ounces, 8 tablespoons) butter, room temperature
   • 1 1/3 cups (4 ounces) sweetened, shredded coconut or 3/4 cup (3 ounces) old-fashioned oats
   • 2 cups (12 ounces) semisweet chocolate chips
   • 1 cup walnuts or other nuts, chopped (optional)
   • 
     
   1. Preheat the oven to 350 degrees F (see note above).
2. In a small bowl, add the graham cracker crumbs, flour, baking powder and salt. Whisk to combine.
3. In a large bowl with a handheld electric mixer or a stand mixer fitted with the paddle attachment (or by hand with a spoon), beat the sweetened condensed milk and butter until smooth and creamy, 1-2 minutes.
4. Add the dry ingredients; mix until mostly combined. It's ok if a few dry streaks remain.
5. Stir in the chocolate chips, coconut, and nuts (if using).
6. Drop the cookie dough by rounded tablespoons onto ungreased cookie sheets.
7. Bake for 8-10 minutes.
8. Let the cookie rest on the baking sheet for 1-2 minutes before removing to cool completely on a wire rack.

Recipe Source: from Debbie R. via Aunt Marilyn
Recipe originally published April 2008; updated with new photos, commentary and recipe notes. 
https://www.melskitchencafe.com/chocolate-chip-treasure-cookies/