Hodge Podge Cookies
Servings
24
cookies
Servings
24
cookies
Ingredients
1 1/2
c
Ginger Snaps
gently crushed
1 1/2
c
pretzels
crushed
1 1/2
c
unsweetened coconut flakes
1/2
c
chocolate chips
1/4
c
caramel bits
3/4
can
sweetened condensed milk
(11 oz)
1
Tbl
butter
Pinch
salt
Instructions
Preheat oven to 350 degrees
Line a cookie sheet with parchment paper
Combine all ingredients in large bowl and mix until completely coated in sweetened condensed milk
Drop large spoonfuls (we used an ice cream scoop) onto cookie sheet with space between.
These will not grow, but need the space to cook properly
Bake 12-15 minutes (depending on how big the scoops are) or until they are golden brown.
Remove from oven.
Sprinkle with salt crystals if desired.
Let cool at least 10 minutes before moving.
Store cooled leftovers in airtight container lined with parchment paper to keep cookies from sticking.