Years ago, we lived in a home that had an apartment in the basement. It was nice for us. We only had one child and could rent out the bottom for almost as much as our entire house payment. We rented it to three different families over a three and a half year period. By the end of that time, we had four sons and really wanted to use the entire house. One of the gals who lived downstairs gave me a recipe for German Chocolate Cookies. They were so good, I often made them and then ate most of batch all by myself.
With four strapping teenage sons, I no longer have to fear that I will be the one to eat all the cookies. This time I changed up the recipe a bit and added butterscotch chips instead of milk chocolate. I also omitted the nuts. This made for a really sweet cookie, but they were well received.
1. Info for Butterscotch Coconut Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Butterscotch Coconut Cookies
- 1½ cup graham cracker crumbs (1 of those packages of crackers thrown in the food processor is usually the correct amount)
- 2 tsp baking powder
- 1 14oz can sweetened condensed milk
- 1½ cup flaked coconut
- 1 cup butterscotch chips
- Mix graham cracker crumbs, flour and baking powder.
- In another bowl, beat condensed milk and butter until smooth.
- Mix all together, then add coconut, chips and walnuts.
- Slightly grease cookie sheet.
- Bake at 375 degrees for 9 to 10 minutes until light brown.