Egg free and nut free.
These cookies are a delicious twist on the tradition chocolate chip cookie. There are no nuts or eggs in my adapted recipe. Your children (young and old) will just love these. Mine went head over heels and ate 3 dozen in a few days. You can also make these for social events and for your local bake sale.
The main ingredient in this recipe is sweetened condensed milk. So here is a bit on the American history of Sweetened Condensed Milk.
Sweetened condensed milk has been around since 1856. It's creator, Gail Borden, wanted to reduce food poisoning and other illnesses due to lack of refrigeration. The Civil War made Borden a household name.
In 1931 Borden had a contest offering housewives $25 for their original recipes using sweetened condensed milk. Today that is the equivalent of $375!!! Wow!!!
For more on the history of Sweetened Condensed milk follow this link!
PRINTABLE RECIPE HERE
PRINTABLE RECIPE HERE
Ingredients
2 cups (12 oz) semi-sweet chocolate chips
2 tsp baking powder
½ cup butter, softened
1 cup dried cranberries
1 can (14 oz) sweetened condensed milk
1 1/3 cup sweet coconut flakes1 ½ cup graham cracker crumbs
Prep time: 10 minutes Bake time: 10 minutes Yield: 3 dozen
Heat oven to 375
Line your cookie sheets with parchment paper or do not grease and leave off paper.
1. Combine the graham cracker crumbs, flour, and baking soda in a small bowl. Set aside.
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2. Beat the sweetened condensed milk and butter in a large bowl until smooth.
3. Add the flour crumb mixture until well combined.
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4. Stir in the chocolate chips, cranberries, and coconut. Batter will be
very thick and stick to beaters.
5. Drop by slightly rounded teaspoons, about 1 ½ inches apart, onto your cookie sheet.
6. Bake 8 to 10 minutes. Cool on wire racks.
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