This name is a mouthful so I like to call them “Nancy’s Cookies” because I made this recipe nearly 15 years ago for a family gathering and my mother-in-laws best friend Nancy just loved them. I shared the recipe back then and she would bake them for herself. I don’t know if she still does, maybe she forgot about them and will start baking them after seeing this post, but who knows! I have tweaked the original recipe over the years and will probably continue to do so because these are just fun cookies. Add or take away whatever mix-ins you like or don’t like. Use cold butter, use room temp butter, chill the dough, don’t chill the dough….whatever you change will still work and still turn out amazing little cookies. Another fun bonus is that these are egg free! So if you want a delicious cookie without splurging on eggs (at this time of posting eggs are $$$) then make these. Enjoy!
Kitchen Sink Treasure Cookies
Equipment
- Large Cookie Scoop
Ingredients
- 1 can sweetened condensed milk, 14oz
- 1/2 cup butter, cold
- 1 cup graham cracker crumbs
- 3/4 cup all purpose flour
- 2 tsp baking soda
- 1 1/4 cup shredded coconut, unsweetened
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
- 1 cup chopped walnuts
Instructions
- In a large bowl cream together the sweetened condensed milk and butter until well combined.
- Add the flour, graham cracker crumbs, and baking soda and mix well.
- Stir in the coconut, white chocolate, dark chocolate, and nuts. Mix until combined.
- Portion out the cookies into roughly 2oz balls and chill in the refrigerator for about 2 hours. You can just chill the entire bowl, but portioning them out first is easier. See notes below for chilling vs not chilling explanation.
- Preheat oven to 375°F.
- Bake cookies for 10-12 minutes or until lightly golden on the edges.
- Sprinkle with sea salt flakes and let cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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