1 ⅓cupssweetened, shredded coconut (113 g) or 3/4 cup (75 g) old-fashioned oats
2cups(340g)semisweet chocolate chips
1cup(120g)walnuts or other nuts, chopped (optional)
Instructions
Preheat the oven to 350 degrees F (see note above).
In a small bowl, add the graham cracker crumbs, flour, baking powder and salt. Whisk to combine.
In a large bowl with a handheld electric mixer or a stand mixer fitted with the paddle attachment (or by hand with a spoon), beat the sweetened condensed milk and butter until smooth and creamy, 1-2 minutes.
Add the dry ingredients; mix until mostly combined. It's ok if a few dry streaks remain.
Stir in the chocolate chips, coconut, and nuts (if using).
Drop the cookie dough by rounded tablespoons onto ungreased cookie sheets.
Bake for 8-10 minutes.
Let the cookie rest on the baking sheet for 1-2 minutes before removing to cool completely on a wire rack.
Notes
Oven Temp: if you find your cookies are spreading while baking, try using a convection oven set to 325 degrees (if you have one) OR bake at 375 degrees instead of 350 degrees (see Instagram experiment here). Oats: the original recipe only ever called for coconut, but over the years, I've found oats to be an acceptable substitute for coconut-haters (the horror!). The cookies aren't quite as soft and chewy as the oats absorb more liquid than coconut, but they are still terribly delicious. I've found old-fashioned rolled oats work best as compared to quick oats.