Hello Dolly Cookies are a really easy version of the Hello Dolly bars. Other names for the same bars are Magic Bars or 7 Layer bars. This recipe is beyond simple – just stir the ingredients together, drop and bake. That's it! These chewy cookies make a great take along for getting out and about as they pack easily or tuck into a pocket.
These are great to make in the summer since they only require a bowl, a spoon and a few measuring utensils. A short bake and they're done. Make ahead makes them even better.
Want to try something a little different? Check out Pryaniki - Russian Honey Spice Cookies or the Decadent Chocolate Snack Cake.
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Ingredients
Just measure the ingredients above, stir, drop and bake. In a few minutes the cookies are done.
A special note about the sweetened condensed milk. When testing this cookie I found that different brands of sweetened condensed milk have different thicknesses. The one that woks the best is Eagle Brand. The looser condensed milks will require more graham cracker crumbs to tighten up the liquid and stop the cookies from spreading.
Graham Cracker Crumbs - If using graham cracker cookies, you will need to crush them between your hands and place them in a food processor. Process to make crumbs. Alternatively, the cookies can be placed in a plastic bag and crushed with a heavy pan or rolling pin to make uniform, fine crumbs.
Cutting the Pecans - for an easier way to cut the nuts.
See recipe card for quantities.
Instructions
Place the chips, coconut, and nuts in a large bowl. Sprinkle the graham cracker crumbs over and mix well.
Pour the condensed milk over the mixture.
Stir so everything is evenly coated. It will be a very, very thick mixture.
With a #40 disher/scooper or about 2 tablespoons, drop the cookies 3 across and 4 down on the baking sheet.
With the back of a flat pancake turner or a glass, press the Hello Dollie Cookies about ½ inch flat
If they stick, which they probably will, they are easily scraped off with a table knife. Alternatively, just flatten with moist fingers.
Hint: Before putting the cookies in the oven to bake, be sure to double pan them.
Equipment
- Scale or measuring cups (scale preferred)
- Large bowl
- Sturdy spoon to mix
- #40 disher/scooper or tablespoon measure
- Flat Metal spatula
- Table knife
- Baking trays lined with parchment paper
- Cooling Rack
Storage
These Hello Dolly Cookies are great freshly baked, these cookies are even better if stored for a day in a covered container. They will soften slightly and the flavors will come together. They will last for about 5 days in the container.
Top tip
All condensed milk is sweetened. Evaporated milk is not but it is not the same product. Be sure to used sweetened condensed milk.
Hello Dolly Cookies
Ingredients
- 1 cup semisweet chocolate chips (170 grams or 6 ounces)
- 1 cup butterscotch chips (170 grams or 6 ounces)
- 1 cup sweetened coconut flakes (85 grams or 3 ounces)
- 1 cup chopped pecans or walnuts (114 grams or 4 ounces)
- 1 cup graham cracker crumbs (114 grams or 3 ½ ounces)
- 14 ounce can Eagle Brand Sweetened Condensed Milk
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- Place the chips, coconut, and nuts in a large bowl. Sprinkle the graham cracker crumbs over and mix well.
- Pour the condensed milk over the dry ingredients and stir so everything is evenly coated. It will be a very, very thick mixture.
- With a #40 disher/scooper or about 2 tablespoons, drop the cookies 3 across and 4 down on the baking sheet.
- With the back of a flat pancake turner or moistened fingers, press the cookies about ½ inch flat.
- If they stick, which they probably will, they are easily scraped off with a table knife.
- Bake for 13 to 15 minutes, just until set. They will not have a lot of color but that is how it should be.
- Cool and store in an airtight container up to 5 days.
Notes
- A special note about the sweetened condensed milk. When testing this cookie I found that different brands of sweetened condensed milk have different thicknesses. The one that works the best is Eagle Brand. The looser condensed milks will require more graham cracker crumbs to tighten up the liquid and stop the cookies from spreading.
- Graham Cracker Crumbs - If using graham cracker cookies, you will need to crush them between your hands and place them in a food processor. Process to make crumbs. Alternatively, the cookies can be placed in a plastic bag and crushed with a heavy pan or rolling pin to make uniform, fine crumbs.
- Cutting the Pecans -Go here for an easier way to cut the nuts.
- Before baking, be sure to double pan them.
Nutrition
rocky says
Hi Helen,
This is an old post but hopefully you will get this.
I want to make these for a friend who doesnt eat graham crackers so I was thinking of substituting rice crispies. Do you think it will work? I can crush them up and use the same amount. Or maybe they won't add enough body to hold these together.
Thanks
Helen S Fletcher says
Hi Rocky - so good to hear from you. I think they would be fine. If they aren't absorbent enough just add more. They may not absorb like the graham crackers. Be sure not to overbake these but this sounds like a good solution. Let me know how it works and I can add it to the post as a GF solution.
Marlene Sorosky Gray says
I am so happy that you tested the different sweetened condensed milks. I've noticed when making my coconut macaroons that are only coconut and the sweetened condensed milk that sometimes they are too runny and I've needed to add cornstarch. From now on I know to only use Eagle Brand.
I like that you made the cookies in drop form instead of bars. I'd only seen them in bar form before. Great variation.
Thanks so much, Helen
Helen S Fletcher says
Thanks Marlene. I was surprised at the difference myself but it was noticeable coming out of the can.
Don Massey says
This looks great and cannot wait to give it a try. Love your new profile photo, Helen! Looks great!
Helen S Fletcher says
Hi Don, thanks for the kind words. My son took it when we were in Chicago last fall. I think you'll like the cookies.
Suzanne Corbett says
Looks good. Hover to ask - the melted butter is dropped forth 7_layer list. Any reason why? Also, I have a new oven - first time in my life I'm baking with a gas oven, and it's driving me crazy. We have to talk. It's over baking everything. That said, it hates my black French steel and cast iron. I did place an old cookie sheet on the bottom rack, which has helped.
Helen S Fletcher says
Hi Suzanne, the butter would make the cookies spread and it isn't needed for taste. Interesting about the oven. I don't use black bakeware because it bakes too fast. Look at the double panning post. It helps. Try reducing the heat by 25°F and see if that doesn't help. I have electric at home and gas at work. I go between them with no problem. What make did you get?
Judy Evans says
Hi Suzanne! Sorry if this is too obvious, but have you checked the temp to make sure your oven is calibrated correctly? You can get an oven thermometer that hangs from the rack for $5 or $6.
Helen, this looks like a fun (albeit sticky) recipe to make with my grandkids. No eggs is a bonus, so they can sample the batter with no worries.
Helen S Fletcher says
Hi Judy, unfortunately, I eat too much while scooping!!! Moisten hands help with the sticky. But well, well worth it.
Barb says
Helen, thanks for the recipe. I am definitely going to try.