National Press Club

Simplify your weekend, make these decadently delicious cookies

Susan Delbert

May 15, 2020

Sometimes it doesn’t pay to over-think things. A cookie treat remembered from childhood may still be pretty good even if the combination of ingredients hits the adult palate in a different way. As our tastes — and sensibilities about carbohydrate overload — mature, portion size can control the damage of indulgence.

This recipe for Outrageous cookies uses a lot of readily available grocery store staples, even in this time of empty shelves. It is also shockingly easy to assemble. But the results have a long shelf life. And because these are bar cookies, portion sizes can be quite small. Or, if the mood strikes, as large as you so desire.

There is nary a person who has tried these treats who has not swooned just a little as the combination of chocolate, butterscotch, coconut and crunchy nuts hits the taste buds. Decadent? Absolutely, but so chocolatey rich with a cup of strong coffee!

The proportion of ingredients is somewhat arbitrary, based on personal preferences. Some recipe versions call for a cup of each of the additions. But many of the ingredients are about half a bag of commercial packages, inviting a second batch.

Change the proportions, alter the order. It will hardly matter. Adaptations can be as varied as your imagination. Prefer caramel to butterscotch? Substitute. Like milk chocolate instead of semi-sweet? Go for it. Have a sample of powdered peanut butter in the pantry? Add some to the crust. No graham crackers? Use crushed vanilla wafers instead. Layer away and top with condensed milk to bind the whole. You can’t go wrong. These make a terrific treat to surprise someone special.

Seven Layer Outrageous Cookies

Seven Layer Outrageous Cookies
Seven Layer Outrageous Cookies

Ingredients

5 oz. (about 1½ cup), one wrapped package graham crackers (1/3 box)

1 T brown sugar (optional)

Pinch salt

4 oz. (1/2 cup or 1 stick) butter (or plant-based margarine)

1 12 oz. package semi-sweet chocolate chips

5.5 oz. (about 1 cup or ½ 11 oz. package) butterscotch chips

5 oz. (about 1½ cup or 1/3 14 oz. package) flaked coconut

5 oz. (about 1½ cups) walnuts (or pecans, almonds, or combination), roughly chopped

1 14 oz. can condensed milk

Procedure

  1. Preheat oven 350 degrees F
  2. Melt butter in 9x13 inch baking pan (melt right in pan)
  3. Crush graham crackers in food processor or by hand with rolling pin. Mix crackers, salt and brown sugar (if using) into the melted butter in baking pan. A touch of sugar (optional) makes bottom layer a touch chewier.
  4. Press cracker mix onto bottom of pan with incredibly clean hands.
  5. The order of the other ingredients is reasonably arbitrary: Sprinkle ½ coconut over crust.
  6. Spread chocolate chips over coconut.
  7. Sprinkle second ½ coconut. A reason to divide the coconut is because if too thickly spread, the condensed milk has a bit of a hard time penetrating a thick coconut layer.
  8. Spread butterscotch chips over coconut.
  9. Spread nuts over other ingredients. Hint: keeping nuts in large-ish pieces gives a better nut bite, in keeping with distinct cookie bar layers.
  10. Open condensed milk from bottom of can because it settles and about a tablespoon accumulates on surface of can. Slowly dribble condensed milk over nuts. Best to start at the outer edges and end in the middle.  Allow about 5 minutes for milk to spread.
  11. Bake in lower 1/3 of oven about 30 minutes, rotating pan half way through. Watch nuts at edge of pan, if browning too quickly, lower oven temperature at bit, by about 25 degrees. Keep checking after about 25 minutes and continue baking until middle begins to bubble to assure cooked through.
  12. After removal from oven, while cookies are still hot, run a knife or spatula around the outside edges of pan. This will allow easier cutting and removal after cookies cool. These are quite dense and will take a while to cool on wire rack. The whole slab of cookies will often pop out of the pan; this makes cutting easier.
  13. Cut into smallish squares. These are rich. But highly addictive. Hide your chagrin and have a second one. Who’s looking?

Susan Delbert is the National Press Club executive chef. She oversees the Club's catering and two restaurants, the Fourth Estate and the Reliable Source.  Contact:  [email protected].

Cookies in Pan