Seven Layer Cookies

I’ve been test-driving recipes, trying to decide what I should make for Will Bake For Food, a bake sale on November 12th to benefit Seattle’s Emergency Feeding Program.

Baking?  Not necessarily my super power.  But it’s for a good cause, and should be a lot of fun, so my kitchen counter is piled high with sugar and chocolate chips.  I plan to force my coworkers to eat up the surplus goodies from my test batches and no doubt they will have some opinions, which is all to the good.

Last weekend I made a batch of seven layer cookies.  This recipe is courtesy of my friend Christie.  She made them for me years ago, and wrote down the recipe on a little piece of notepaper in her pretty handwriting, and I folded it and tucked it away in my recipe box like a treasure map.  I remember her saying how easy they were, but mostly I just gobbled up as many as I could, as quickly as I could.

She was right, they are dead simple.  These cookies are easy enough that you could even make them with a young helper, and will be done and in the oven before they (or you!) get bored and wander off.  As they bake, the house fills with the rich scent of the sweetened condensed milk, which I imagine is exactly what heaven smells like, on a balmy day when the winds are from the south.

They are chewy and sweet and rich, with each bite full of little nubbly bits of butterscotch or chocolate or nuts.   And that elusive taste that hovers just beyond description, the one that you know but can’t quite place?   I’ll give you a hint: the secret ingredient is love.

Seven Layer Cookies

  • 1 stick butter
  • 1 cup graham cracker crumbs
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 cup shredded coconut
  • 1 can sweetened condensed milk
  • 1 cup chopped walnuts

Melt butter in 9×13 inch pan.  Sprinkle with graham cracker crumbs (to form crust).  Sprinkle on chocolate chips.  Sprinkle on butterscotch chips.  Sprinkle on coconut.  Drizzle on sweetened condensed milk.  Sprinkle on nuts.

Bake at 350 F for  30 minutes.

Let cool in pan for about 10 minutes before cutting into squares.

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17 thoughts on “Seven Layer Cookies

  1. Monet

    Simple yet so so so good. How can you go wrong with an ingredient list like that? Thanks again for sharing with me. You know how to make me smile. I hope you have a blessed weekend!

  2. Jessica

    love this! My family has a recipe that traveled with them from Texas and is almost identical – we just use pecans instead. so delicious. after reading your post I think I need to go make some…

    1. The Rowdy Chowgirl Post author

      I’m having so much fun deciding what to make…who knows what I’ll finally decide on! :)

    1. The Rowdy Chowgirl Post author

      Good question! Graham crackers look like saltines (do you have those?) but are made from graham flour so they are brown and slightly sweet. The crumbs are often used for crusts, but they are also the kind of snack a mother would give to kids along with a glass of milk. They are so common here, but I don’t know whether you have anything similar.

  3. Pam

    I have not made these in a long time! Thanks for bringing this recipe to my attention. They will be a hit at the bake sale–or anywhere!

  4. ceciliag

    Hi, I am cecilia, I run a self sufficient, sustainable, old fashioned tiny farm out on the plains in illinois. We are attempting to grow all our own food and feed our families and local families as well. So I understand where you are coming from when you wonder where to find bacon that is ethically raised, Very tricky, this is why next year we are adding pigs to our property. Looks like you are having fun and why DID you plant yellow tomatoes again! Lovely cookies by the way! c

    1. The Rowdy Chowgirl Post author

      Hi Cecilia! Too funny–I fell into the yellow tomato trap AGAIN this year. When will I learn?

    2. Lady Di

      Cecilia, can I recommend my friend’s ranch? She raises hogs, cattle and lambs, all in an ethical manner, without hormones, and does humane slaughter as well. Her hogs are milk fed with the milk from her Guernsey cows — best pork I’ve ever eaten! You can read about it on her blog:


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