The World's Best Cookie™

This is the recipe as it was passed down to me by Guntis. It's too adorable to clean up.

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Hahaha Hello,

I am beginning to think that maybe I should keep the recipe a secret, but truth be told I got it off a piece of junk mail about 10 years ago, and I have to agree they are the best damned cookies :^D Plus I have already given out the recipe to some other friends, my salsa recipe on the other hand is my own original and off limits - you can ask Robert about it ;^) In any case, with no further ado... (or is it adue?)

you will need:

• 1 & 1/2 cups graham cracker crumbs. Can buy these in a box already crumbed, don't have to make them yourself - usually either in the baking aisle or in the aisle where the jello is.
• 1/2 cup all purpose flour.
• 2 teaspoons baking "powder" [not baking "soda"
• 1 - 14oz can "sweetened condensed" milk [not "evaporated" milk]
• 1/2 cup [1-stick] butter
• 1 cup flaked coconut (or just a good handful)
• 1 - 12oz [standard size] bag semi-sweet choc-chips-
• 1 cup nuts (walnut, pecan, macadamia etc)whatever you like best, I prefer pecans or macadami's myself or both hehe.
• (seriously) sturdy wooden spoon and strong forearm
• (10) Reynolds "RELEASE" aluminum foil (see notes below)
• (11) Glass of milk (maybe 2 or 3)

Combine the graham cracker crumbs, flour and baking powder in large bowl - mix well with whisk or fork, try to get out any large flour lumps (don't worry about the smaller ones)

Melt the butter in the microwave approx 45-60 seconds until liquid. Add the condensed milk to the butter and stir them together. Combine the butter/milk mixture with the flour mix until well coated then add in the nuts and coconut mix a few times then add the choc chips in last - will be thick use sturdy wooden spoon with strong forearm. You want to add the choc chips last so the melted butter doesn't start to make the chips melt.

Spoon onto cookie sheet about 1/2 to 2/3 the size of a golf ball - I highly recommend using a peice of Reynolds "RELEASE" non- stick foil to cover the cookie sheet with, then the cookies come off easily. I also recommend baking one cookie at a time until you get the time/temp range just right. The recipe calls for 375 degrees for 9-10 min, this is probably for a standard full size oven, as that I have a smaller oven its 325 degrees for 9 mins. They should still be just a little bit wet in the middle when you pull them, they will continue to cook as they cool and this will keep the bottoms from burning.

Try to let cool at least 10 mins or they will fall apart on you. (I pop a plateful in the freezer)

Makes approx 24-30 cookies. Will make 3 dozen if you make them a bit smaller, but who wants to do that? >8^D

Enjoy with glass of milk.