Seven Layer Cookies

Makes 4 dozen cookies. (To see this recipe in process, check out Picturing Seven Layer Cookies.)

Creamables	1 stick butter 1 cup white sugar 1/3 cup peanut butter
Wet Ingredients	1 14-oz can sweetened condensed milk 1 egg yolk 2 tablespoons vanilla
Dry Ingredients	2 cups finely ground graham crackers 2 cups coconut 1 1/2 cups roughly chopped walnuts 1 cup oatmeal 1 cup chocolate chips 1 cup butterscoth chips 1 cup peanut butter chips 1/2 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
4. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
5. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
6. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
7. Shape dough into balls--about 2 tablespoons each.
8. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets. Flatten each dough ball a little with your hand or a spatula.
   
9. Bake at 350º for 10-12 minutes or until golden brown around the edges. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.