Toffee Chip Thins

Made for you by Pam Ellis at the Bridgetown Library. “These are very tasty cookies and they are simple to make. The big challenge for me was getting them off the pan as the toffee bits were pretty sticky. Well worth the effort though!”


½ c butter or margarine, softened

1 can (14 oz) sweetened condensed milk

2 cups graham cracker crumbs (about 32 squares)

¾ cup all-purpose flour

2 teaspoons baking powder

2 cups (12 oz) semisweet chocolate chips

1 cup English toffee bits or almond brickle chips

1 ½ cup flaked coconut, optional

In a mixing bowl, combine butter and condensed milk; mix well.  Combine cracker crumbs, flour, and baking powder; gradually add to the butter mixture.  Stir in chocolate chips, toffee bits, and coconut if desired.  Drop by rounded tablespoonfuls  2 inches apart onto greased baking sheets.  Bake at 375 degrees for 10-12 minutes or until edges are lightly browned.  Cool for 2 minutes before removing to wire racks.  Yield: about 4 ½ dozen.

From: Best of Country Cookies edited by Julie Schnittka.