Description

These incredibly chewy heritage cookies combine the salty crunch of roasted cashews with the sweet richness of condensed milk and chocolate chips. Using only five pantry staples and a single bowl, this simple recipe yields a golden, candy-like treat that captures the essence of traditional home baking.

Ingredients

1 1/4 cups unsweetened shredded coconut
1 cup roasted cashews
1 cup semi-sweet chocolate chips
1 1/2 cups quick cooking rolled oats
1 (14-ounce) can sweetened condensed milk

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Instructions

Preheat your oven to 350° F (175° C) and line a sturdy baking sheet with parchment paper for easy release.
In a large mixing bowl, combine the shredded coconut, roasted cashews, chocolate chips, and oats.
Pour the entire can of sweetened condensed milk over the dry mixture and stir with a wooden spoon until every ingredient is thoroughly coated.
Scoop mounds of dough, about 3 tablespoons each, onto the prepared baking sheet, gently pushing the edges together to form neat mounds.
Bake for 12 to 15 minutes until the cookies reach a golden-brown color, then allow them to set on the pan for 5 minutes before moving to a wire rack.

Notes

For the best texture and easy cleanup, always use parchment paper as the sweetened condensed milk can become quite sticky during the caramelization process in the oven. If your cashews are very large, a quick rough chop will help ensure they are evenly distributed so that every cookie has the perfect balance of salt and sweet.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American