Fudgy condensed milk cookies
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This intriguing cookie recipe, adapted from one I found in the Eagle Brand recipe archives, uses a can of condensed milk rather than a classic butter/sugar blend. They're a bit chewy, a bit crisp, and wonderfully chocolate-y. Since they don't spread much on the baking sheet, you can make a very large batch; or freeze some logs of dough to have at the ready for the next month.
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