½ C. Finely crushed gingersnap cookies
1 C. Finely crushed graham crackers
½ C. Flour
2 tsp. Baking powder
1 14 ounce can sweetened condensed milk
½ C. Margarine, softened (1 stick)
1 1/3 C. Flaked coconut
1 C. Raisins or milk chocolate (or semi-sweet chocolate) chips
1 C. Chopped pecans
Pre heat oven to 375 degrees. In a medium bowl, mix gingersnap crumbs, graham cracker
crumbs, four and baking powder. In an electric mixer, beat condensed milk, and margarine
until smooth. Add crumb mixture and mix well. Stir in raisins (or chocolate chips),
coconut, and pecans. Drop by rounded tablespoon on to a lightly sprayed, parchment
paper- lined baking sheet. Bake at 375 degrees for 9 to 12 minutes (13 minutes in my
oven) until lightly browned. Cool 2 to 3 minutes before removing cookies from baking
sheet to cooling rack.
Note: Use a food processor to make crumbs from a whole package of gingersnap cookies
and keep the crumbs in a plastic zip lock bag for use in future batches. Same with the
graham crackers.
For chocolate cookies:
Substitute:
Chocolate flavored sweetened condensed milk for sweetened condensed milk
½ C. Crushed Oreo cookies for ½ C. crushed gingersnaps
½ C. Vanilla chips plus ½ C. peanut butter chips for 1 C. chocolate chips.
