It has been a wise decision to limit my baking in recent weeks. Turns out exhibiting self-control is a whole lot easier when cookies are invisible.
Visible cookies? Not so much.
These little German Chocolate Chip Cookies are sweet and coconutty and way too easy to pop into your mouth. And then to keep on popping.
And then to maybe pretend they are dinner.
Good thing the survivors are going into work with Kahuna tomorrow. I am really not to be trusted where chocolate and cookies collide.
GERMAN CHOCOLATE CHIP COOKIES
1 1/2 c. graham cracker crumbs
1/2 c. flour
2 t. baking powder
1 14-oz. can sweetened condensed milk
1/2 c. butter, softened (I nuked it for easier blending)
1 1/2 c. flaked coconut
1 c. chocolate chips
1 c. chopped walnuts
In large bowl, mix graham cracker crumbs, flour, and baking powder. Set aside.
In medium bowl, combine sweetened condensed milk and softened butter. Blend well, until smooth. Pour this mixture into graham cracker mixture. Add coconut, chocolate chips, and walnuts. (Dough will be a bit firm, so feel free to mix with clean hands if you need to.) Drop dough by balls about the size of a ping pong ball onto parchment paper-covered cookie sheets. If you like your cookies puffed rather than spread out (and I do!), plop the cookie sheets with dough into the freezer for about 10 minutes before baking. Then bake at 375 degrees for 9 - 10 minutes, until light brown.
Try not to inhale too many before you get them onto the plate. Send remaining cookies on their way out of your kitchen as quickly as possible.