These hello dolly cookies, aka 7 layer bar cookies, are the cookie form of the popular cookie bar. They've got graham cracker crumbs, butterscotch and chocolate chips, coconut and a drizzle of sweetened condensed milk on top.
2tablespoonsturbinado sugarcan sub granulated sugar
1largeeggroom temperature
1teaspoonvanilla
½teaspoon(0.5teaspoon)baking soda
¼teaspoon(0.25teaspoon)baking powder
½teaspoon(0.5teaspoon)salt
1cup(120g)graham cracker crumbs 8 full sheets
1cup(140g)all-purpose flour
½cup(90g)chocolate chips
½cup(85g)butterscotch chips
½cup(60g)shredded sweetened coconut
sweetened condensed milk for drizzling
flaked sea salt for topping
Instructions
Preheat your oven to 350 and line 2 baking sheets with parchment paper.
Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and vanilla and mix in completely.
Slowly mix in baking powder, baking soda, salt, graham cracker crumbs and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Fold in butterscotch chips, chocolate chips and coconut.
Scoop the dough into large balls, I like to use the 3 tablespoon cookie scoop. Place 6-8 cookies on a baking sheet at a time. Top cookie balls with a few extra chips and coconut flakes.
Bake the cookies for 11-13 minutes, or until golden brown around the edges. Allow the cookies to cool on your baking sheets.
Once cookies are cooled, drizzle with sweetened condensed milk and a sprinkle of flaked salt. Enjoy!
Notes
I know the traditional bars also have nuts in them. You can add ½ cup of chopped nuts with the chocolate and coconut if you like.I buy the nestle sweetened condensed milk that has a pop top and can drizzle, but a can also works.