Mrs. Dooley's Cookies - Nance and Robyn make the same recipe
Original Source/Author: 
Cookie
Cuisine: Mrs. Dooley's gotta be Irish. Or maybe Scottish? They have sweetened condensed milk in Ireland?
Prep time: 
Cook time: 
Total time: 
Serves: 66
 
Ingredients
  • 3 cups semisweet chocolate chips
  • 4 Tbsp butter
  • 2 14 oz cans sweetened condensed milk (Eagle Brand or not. Doesn't matter!)
  • 2 cups flour
  • 2 tsp vanilla extract
Instructions
  1. Preheat the oven to 325ºF
  2. Melt the chocolate chips and butter together in a double boiler. If you don't have a double boiler, use a heatproof bowl over a pan of water. You could try microwaving it in 30-second bursts at medium or medium-high heat. But don't come crying to me if you mess it up!)
  3. Remove the chocolate mixture from the heat when it's completely melted and add the sweetened, condensed milk. Mix well. (I transferred the chocolate mixture to a big bowl before this step, as my double boiler isn't that big.)
  4. Mix in the flour and vanilla, alternating between the two.
  5. Let the dough sit for 15 minutes to "toughen."
  6. Grease cookie pans or line with parchment paper.
  7. Drop dough onto cookie sheets by heaping tablespoons.
  8. Bake for 10 minutes. (Since there are no eggs in the dough you don't need to be too worried about undercooking them, but you don't want to overcook them; I baked mine for exactly 10 minutes, and that turned out to be the perfect time.)
  9. Remove to a wire rack to cool.
  10. (Cookies are good when they're freshly baked, but even better after aging for a couple of days. They freeze well, too!)
Recipe by DCEP at http://www.dinosaurscanteatpizza.com/mrs-dooleys-cookies-nance-and-robyn-make-the-same-recipe/