Lady Di’s Crunchy/Chewy Crack Cookies
Ingredients for Crust:
1 Gluten Free Chocolate Chip Cookie Mix (I use Pillsbury Gluten Free Chocolate Chip Cookie Mix)
1/2 cup butter or margarine, softened
2 Tablespoons of water
Ingredients for Topping:
1 cup packed sweetened flaked coconut
1 cup butterscotch chips
1 cup chocolate chips (can also use mini chocolate chips)
1 cup chopped walnuts
1 can sweetened condensed milk
Heat oven to 325F. Generously grease bottom and sides of 10″ x 17″ cookie sheet.
In a large bowl cream butter, eggs and water then add cookie mix a little at a time until soft dough forms. Press dough in bottom of pan using a spatular, butter knife, or floured fingers (use gluten free flour.) Bake 15/20 minutes until light brown.
When done take out of oven and sprinkle with coconut, butterscotch chips, chocolate chips, and walnuts. Drizzle evenly with condensed milk. Try not to pour condensed milk too close to the pan edges as the milk will make the cookies stick to the pan.
Bake at 325F for 30 to 35 minutes or until light golden brown. Cool completely, about 2 hours. Cut into bite size squares and refrigerate. Can also be frozen. If the edges of the squares are too hard just cut it off and serve the soft chewy cookies to your guests. And you get to eat all the edges! Yummy!