I was so excited when I found this old-fashioned cookie recipe as a hand-written notecard in a recipe box for a number of reasons. First and foremost, it is a traditional cookie full of sweet and nutty flavor, which I absolutely love. This recipe is also incredibly easy to make, and requires very little clean up since it is constructed and baked in the same baking tray. For these reasons, I was inspired to create a series of this 7 layer cookie recipe throughout this week. All you need to do is layer each of the ingredients in the order I have listed below, bake, cut and enjoy!
1 stick butter
1 cup graham crackers, ground
1/2 cup hazelnut flour
6 ounces semi-sweet chocolate chips
6 ounces butterscotch chips
1 (14 ounces) can condensed milk
1 cup pecans, chopped
Yields: 24 cookies
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Preheat oven 350°F.
Line a 9” X 12” baking sheet with parchment paper.
Melt the butter and add it to the baking sheet.
Add the graham crackers. Mix and allow the crackers to absorb the butter. Spread out the mixture to cover the baking pan.
Top the graham cracker mixture with the hazelnut flour.
Spread the chocolate chips and the butterscotch chips on top.
Add the can of condensed milk.
Spread the pecan on top.
Place the baking sheet in the oven for 30-35 minutes.
Allow to cool in the pan for 30 minutes.
Cut into squares.