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Stack of four chocolate chip treasure cookies.

Chocolate Chip Treasure Cookies

Yield: 36 Cookies (2 to 3 Dozen Depending on Size)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup (113 g) salted butter, softened to room temperature
  • 1 ½ cups (150 g) graham cracker crumbs (about 13 rectangle graham crackers)
  • ½ cup (71 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ⅓ cups sweetened, shredded coconut (113 g) or 3/4 cup (75 g) old-fashioned oats
  • 2 cups (340 g) semisweet chocolate chips
  • 1 cup (120 g) chopped walnuts or pecans (optional)

Instructions 

  • Preheat the oven to 350 degrees F. Line half sheet pans with parchment paper and set aside.
  • In a large bowl with a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the sweetened condensed milk and butter until smooth and creamy, 1-2 minutes.
  • Add the graham cracker crumbs, flour, baking powder and salt and mix until mostly combined. It's ok if a few dry streaks remain.
  • Stir in the chocolate chips, coconut, and nuts (if using).
  • Drop the cookie dough by rounded tablespoons onto ungreased cookie sheets (I use a #40 medium cookie scoop).
  • Bake for 8 to 10 minutes.
  • Let the cookie rest on the baking sheet for 1-2 minutes before removing to cool completely on a wire rack.

Notes

Oven Temp: 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). 
Oats: 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 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.