Mrs. Dooley’s Cookies – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Mrs. Dooley’s Cookies. Printable recipe can be found at the bottom of this post.  This recipe was submitted by reader Alexandra.

Robyn’s Take:

This week’s recipe was submitted by reader Alexandra, who said:

My mom used to make these cookies all the time when I was a kid, and now I make them whenever I feel the need for something other than chocolate chip cookies. I made a couple of batches when super-pregnant this past fall, ate one (batch, that is, not cookie) and took the other to the hospital to give to the staff. I find that the cookies are best after a day or two of “ripening.” They also freeze pretty well.

My mom got the recipe from a college friend who got it from her mother (the “Mrs. Dooley” of the recipe name). My guess is that it may have originally been an Eagle Brand recipe, but I couldn’t find it on their page, so who knows.

Also — no eggs! You can eat all the dough you want!

I’m going to add here that I Googled to the best of my abilities and didn’t find this recipe anywhere, not on the Eagle Brand site, not anywhere on the entire internet. We’re sticklers for giving credit where credit is due, so if you happen to know where the recipe originally came from, let us know. Otherwise, we’re declaring Mrs. Dooley the genius behind this.

Your ingredients:

MrsDooleysCookies (2)

Eagle Brand sweetened condensed milk (honestly, the brand doesn’t matter), chocolate chips, butter, vanilla, flour.

First, you’ve gotta melt your chocolate chips and butter together. I do have a double boiler, but if you don’t, then use a bowl (not a plastic one, dummy) over a pot of water. Alexandra says that her mother uses the microwave, 30 seconds at a time, at medium or medium-high power. That sounds like something I’d completely fuck up, so I opted to use my double boiler.

MrsDooleysCookies (3)

This step takes FOREVER, so I wandered through the house and snuggled sleeping kittens and occasionally returned to the kitchen to give the chocolate chips and butter a stir.

MrsDooleysCookies (5)

“Tired of your snuggling shit, lady.”

Then there are a few steps I completely didn’t take pictures of. Once the chocolate chips and butter are melted together, you remove it from the heat. I put it in a big bowl, dumped the sweetened, condensed milk in, and stirred it all together really well. AND THEN added the flour and vanilla, alternating. Basically I added half the flour, mixed it well, then half the vanilla, mixed it well, the rest of the flour, mixed it well, and the last of the vanilla. I did this all by hand, but I think a mixer would have been okay.

MrsDooleysCookies (7)

Then it’s got to sit for 15 minutes to let the dough “toughen.”

Grease your cookie sheets OR (this is what I did) line them with parchment paper. Parchment paper is THE BOMB, and makes cleanup so so easy. I always have a ton of the precut sheets on hand.

Drop dough by heaping tablespoons onto your cookie sheet. I used my beloved cookie scoop.

MrsDooleysCookies (9)

They don’t spread much at all. This is what they look like when they’re done.

MrsDooleysCookies (10)

Fred happened to arrive home from work just as I pulled the last pan of cookies from the oven. I opened my mouth to tell him that we were going to let them “age” for a couple of days, but before I could he ate one, declared it “really good” and then ate another. I gave one a try, and he was right – it was good! They’re fudgy and chewy and pretty small, so you can eat 75 of them without feeling guilty (ha, as if I ever feel guilty about eating FOOD).

This recipe makes a lot of cookies (I got 5 1/2 dozen, and I was generous with shoving uncooked dough in my face as I was making the cookies), so we were able to check them the next day and then the day after that. They start out good and they only improve with age. We still had so many left after two days that I put the rest in the freezer.

I do think that a sprinkle of sea salt across the top (do I sound all pretentious like Amanda? I hope not!) or a sprinkle of toasted pecans might be a nice addition. I’m definitely adding this recipe to the recipe box and will be making them again. A++, thanks for submitting, Alexandra!

MrsDooleysCookies (12)


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Nance’s Take:

My week was horrific (Maddy lost her battle with renal failure) and it never got any better by the time I had to make these cookies.  My mother had surgery, Trey’s car blew a head-gasket, our riding lawn mower shit the bed, Rick had to go out of town for work, and we found out that the powder room toilet had been leaking. Leaking so bad that it went through the carpeting and soaked the wooden sub-floor beneath it.

I had been convinced that Felina was stealth-peeing on my mother’s bedroom carpeting (right outside the powder room).  You don’t even want to know how many times I scrubbed that carpet, bitching the entire time about that googley-eyed ugly dog, while the real culprit was silently destroying my life not 3 feet away.

So yeah.  It was the week from hell and all I have to show for it is a broke down Buick in the driveway and a toilet sitting on my back porch.  It’s just a matter of time until I’m the star of a reality show called My White Trash Life.  Be jealous.

Mrs. Dooley's Cookies

You can probably figure out from reading the above that I was in absolutely no mood to bake fucking cookies, right?  But I couldn’t let Robyn down so I busted out my fancy pans and went to work. This is my double boiler.  I have never bothered to buy a real double boiler because this bowl/pan combo has always worked out for me.    

Mrs. Dooley's Cookies

Well, it works out for me until I get a steam burn when I’m trying to stir something.   Maybe I should just break down and buy a damn double boiler.  That’s a good name for a band.  The Damn Double Boilers.  Okay, maybe it’s not a good name for a band.  How about The Scalded Skins?  Somebody trademark that shit.

You’re welcome.

Mrs. Dooley's Cookies

I pulled this out of the refrigerator.  Can you even imagine what was going on with this butter that it is twist-wrapped on both ends?  Who twist-wraps butter?  And why would you be using both ends of a butter stick?  Someone in my family is a weirdo.  And no, it’s not me (shut-up).

Mrs. Dooley's Cookies

This bag of Hershey’s chocolate chips had 2 cups in it and we need 3 cups for the recipe.  Ugh, math.

Mrs. Dooley's Cookies

I figured I would use 1 cup of these mini morsels that I had in my freezer for some reason. I honestly think they’re from the time we made some kind of diet cannoli/graham cracker frozen treat. Yes, I know I can search the site.  But eh, too lazy.  Just know that I’m assuming DCEP is the reason I have mini morsels in my freezer because I would never buy them on my own.

Mrs. Dooley's Cookies

This is what happens when you try and balance chocolate chips on Sadie’s head and the damn cat gets directly in her face.

Mrs. Dooley's Cookies

Too bad we don’t have Scratch ‘N Sniff because this melted chocolate smelled fabulous.

Mrs. Dooley's Cookies

Action shot! I had already stirred the hell out of the melted chocolate and sweetened condensed milk. Adding the flour just meant lots more stirring. If you have old lady hands like me, it’s a good idea to have someone around to help you out. Between arthritis and carpal tunnel I was ready for a heating pad by the time I was done with this recipe. No lie.

Mrs. Dooley's Cookies

This is what it looked like after I let it sit for 15 minutes like the recipe said to do.  You can tell I was done with all the stirring just by looking at the sides of the bowl. Normally I would have had a spatula out and made sure the sides were scraped clean. I was so over it by the time I was done stirring that I had, as they say on the Internet, no more shits to give.

Mrs. Dooley's Cookies

I used parchment paper and dropped the dough on it with tablespoons. Julie was unimpressed with the outcome.

Mrs. Dooley's Cookies

When I was growing up there was no way in hell I would have gotten away with sniffing my food.  That was a serious rule at our house.  No sniffing your food and absolutely no licking your butter knife!

Mrs. Dooley's Cookies

I went back and rolled the dough into balls and then flattened them slightly with my fingers. As you can see, it made for a much prettier cookie.

Mrs. Dooley's Cookies

The cookies ended up tasting great!  Imagine a cookie with a brownie flavor and texture because that’s exactly what these were like.  They were even better the next day.  After all my bitching it turned out that these are definitely a keeper!

Mrs. Dooley's Cookies - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
Original Source/Author:
: Cookie
Cuisine: Mrs. Dooley's gotta be Irish. Or maybe Scottish? They have sweetened condensed milk in Ireland?
Serves: 66
  • 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
  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!)


Microwave Caramels – Nance and Robyn make the same recipe.

Every week we’ll post a recipe that we both made. This week’s recipe was Microwave Caramels, found over at Printable recipe can be found at the bottom of this post.

Robyn’s Take:

You know? Just… you know? You see a recipe, and you think “Hey, I like caramels! This looks easy! I’ll see if Nance wants to make them!” and then Nance is all “I didn’t even bother to look at the recipe, sure, sounds good, WHATEVER” and off we go.

I’m pretty sure this can all be blamed on Nance for not saying “Are you out of your goddamn mind, idiot?”


So, yes. To recap: I saw the recipe, I had some sort of aneurysm that made me think it would be a good idea to give that motherfucker a try, and then Nance approved. Nance’s fault. JUST SAYIN’.

Caramels (1)

Ingredients: half a cup each of brown sugar, white sugar, sweetened condensed milk, corn syrup, and 1/4 cup of butter. The recipe didn’t state whether the butter should be melted first, so after extensive consultation with Fred, I decided to melt it.

That’s probably where it all went wrong.

Mix everything together in a microwave-safe bowl

Caramels (2)

Pretty, right?

Microwave that shit for 6 minutes, stirring after every 2 minutes. I took no pictures of this part. Y’all just use your imagination.

When the six minutes is up, pour that hot hot hot stuff into a buttered dish. The recipe didn’t indicate the size of the dish (SLOPPY RECIPE) so I used my 8×8 Pyrex. Which I buttered the SHIT out of. There was a ton of butter coating the inside of that dish, believe me. I know I’ve covered my hatred of things sticking to things. (FORESHADOWING.)

Caramels (3)

Cool the hell out of that stuff. I let it cool on the counter for six hours, and then I put it in the fridge for another couple of hours. And then I tried to get it out of the dish.

Caramels (4)

I tried a little piece of it, and the flavor was good, but it was so fucking sticky I had to scrape it off my teeth with a butter knife.

Caramels (5)

This is the part where, while having a temper tantrum, I almost tossed the whole goddamn dish in the trash. But I like that dish – it’s so HANDY – that I scraped the dish clean(ish), tossed the shitheap of sticky fucking caramel in the trash, and let the dishwasher clean the dish the rest of the way.

I’ll just buy my damn caramels at the grocery store. Hmph.

(If you point out that caramel is supposed to be sticky, I will hunt you down and set fire to your car. Yes, caramels are sticky. NOT THAT STICKY.)


Nance’s Take:

This quick and easy recipe actually took me 3 days to make.

On the first day, I laid everything out to start making it when my son, Alex, called. By the time I got off the phone, I had to put everything away because it was time for bed. I thought I would make it quickly on Wednesday morning, write about it, and have a post up by Wednesday afternoon. I had a plan.

On Wednesday, I laid everything out again to make it when my aunt called. Next thing you know, Shirley and I were making a mad dash to clean up the house because hello, we’re getting a visit from the family! I ended up emailing Robyn from my late afternoon doctor’s appointment (I just made it there in time!) to tell her that I was not going to have an entry up until much later that evening. She covered my ass with her sweet potato casserole and said to just post the entry on Friday. I may be stupid about some things, but I sure know how to pick good friends (aka: procrastination enablers)!


Felina does not approve of these shenanigans.


On Thursday I got everything out again, decided that I was going to make a double batch and dumped it all in the bowl.  I had been having problems with my left ear and it picked this exact time to get the best of me.  I walked the hell away from everything so I could put a heated pad over my ear for some relief. That’s when Shirley stepped in and took over while Rick snapped pictures. Which is why there aren’t many pictures of this process.  Ahem.


Since I doubled the recipe, Shirley doubled the time in the microwave. It took 12 minutes, with stirring at 2 minute intervals. Not bad.


I covered an old cookie sheet with foil and buttered the hell out of it. I also keep butter in the refrigerator just for buttering dishes. It’s handy. Robyn does it. Everybody does it. Well, maybe not Amanda.  But she should.  And could.  If she really wanted to.  But there isn’t much of a recipe to it.  You just throw what you don’t use in the refrigerator so you have it for buttering dishes.  See, not much of a recipe at all.  I’m probably going to get the Official Seal of Non-Approval by Amanda now.  Sigh.


Action shot!


We covered the top with plastic wrap and left it in the refrigerator overnight because it was taking forever to harden up.  This is the next day.  Some people (Shirley!) cannot leave well enough alone. She picked and picked at it and that’s why it is missing a huge chunk and the foil is ripped up.


I put parchment paper over the top and flipped it over on to the counter (the plastic wrap had been taken off and thrown away by my impatient mother-know my pain) and I was out of wax paper.


The buttered foil peeled away easily.


We had no idea what type of utensil to use to cut this with. I was the one that picked the pizza cutter. All of them were a pain in the ass. Caramel is sticky.  Go figure.


I decided I was going to wrap these in parchment paper since I was out of wax paper and had no interest in going to the grocery store.


There’s a reason I never rolled my own joints (marijuana, Mom) in high school.


This big ol’ knife worked pretty good. On the right side you can see where I told Rick to sprinkle some sea salt because I wanted to try salted caramels. Um, yeah. Apparently Rick thought I was trying to cure a ham.  Maybe next time.


My mother was cutting while I was wrapping (the pizza cutter ended up working well for us). She was just tossing that shit over at me and working my last nerve because it was a sticky mess to deal with.  Look at what she did up there.  Right on the edge of the plastic wrap.  Grr!  I can only assume that wax paper would have been the way to go, but dammit, I said I was NOT going to the grocery store!


Felina inspects Shirley’s wrapping technique.


As usual, she’s willing to take one for the team.  That’s her long ass tongue on the left side of my thumb.  She’s the Gene Simmons (KISS) of the chihuahua world.  She’s such a rock star!  And also an artist (Van Gogh).  Where’s your other ear, Felina?


Sadie also gave it a shot. They both found it to be quite tasty.


We all really liked it, but it was a pain in the ass to work with.


It’s a quick and easy recipe just like it says. My mom did stir in a few teaspoons of vanilla right before she poured it out on the cookie sheet.  The next time I make it I’ll double the recipe, but I think I’ll use a 9 x 13 pain pan so that it’s a little bit thicker. And I’m hoping you guys have some good cutting and wrapping techniques for me because I didn’t have a clue!

Microwave Caramels - Nance and Robyn make the same recipe.
Original Source/Author:
: Snack, candy
  • ¼ cup butter
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup light Karo syrup
  • ½ cup sweetened condensed milk
  1. Mix all ingredients in a microwave-safe bowl.
  2. Microwave on high for six minutes, stirring every two minutes.
  3. Stir and pour into a well greased dish (Robyn used an 8x8 Pyrex)
  4. Let cool.
  5. Cut, wrap in wax paper (good fucking luck with that), and store in an airtight container.