Graham Cracker Cookies

By Claude

Rich chocolate chip cookies

This recipe is for a triple batch.
I usually triple it so they stay around longer.

Ingredients

• 20 oz of firmly packed fine graham cracker crumbs
• (All 3 packages from the box and one more package - each package about 5 oz)
• 18 oz Semi-sweet chocolate pieces
• 1-1/2 cup Coarsely chopped nutmeats
• Pecans or walnuts.
• 3 cans Eagle Brand Sweetened
• Condensed Milk
• 1 cup Confectionery 10X sugar to
• powder the cookies after
• cooking.

Preparation

Step 1

PREPARE PAN
use a 12 X 9 X 2 inch metal pan for a triple batch.
A glass pan may also be used but may need to reduce cooking time.

New way: EASIEST WAY
Use non-stick pan lining paper (parchment paper both sides or Reynolds Wrap one side parchment and one side foil. Line the pan with the foil side down.

Old Way:
Grease the bottom and sides of the pan, then line the pan with waxed paper. Grease the bottom and sides of the waxed paper in the pan. Cut off any excess waxed paper that extend above the top edge of the pan.
THIS IS IMPORTANT, IF THE PAN IS NOT DONE CORRECTLY THE COOKIES WILL STICK TO IT.

PREPARE GRAHAM CRACKERS
The box of graham crackers comes with three (3) separately wrapped packages of about 24 squares each. You will need one more package from another box a total of four.
I use a food processor to grind the graham crackers. A blender will work also. A rolling pin is the old slow method of getting graham cracker crumbs.

MIX
Mix together graham crackers crumbs, chocolate pieces and nutmeats.
Blend in condensed milk. Mix should be stiff. Pour mix into parpared pan and spread out evenly.

BAKING
Preheat oven to 350°F
Bake in moderate oven (350) until top is golden brown about
45-50 minutes triple batch.
Glass pan may cook quicker.
Do not over cook - cookies get hard, error on the moist side.
Use cake tester to check when cookies are done, tester comes out almost clean. As the cookies cool they will firm up. The ends and edges may be crunchy, but some like it that way.

WHEN DONE
Put cookie sheet on top of pan and turn pan over. Remove pan from cookies immediately.
Remove lining paper immediately. Peal back slowly use table knife to scrape the sticky sections.

Cool.
When cookies are slightly warm:
Cut into small squares, bite size.
Roll in confectionery sugar (10X) (easier to cover in sugar when warm).
I put sugar into a gallon plastic bag add a handful of cookies and shake.