Preheat oven to 350.

Put all the cookies in a food processor fitted with S Blade. Process until fine crumbs. Place in a large bowl. Add all the rest of ingredients and mix well.

Line 9 x 13 baking pan with parchment paper, allowing excess paper to hang over sides. Place the cookie mixture into the pan, patting firmly to form an even layer. Bake, uncovered, 25 minutes. Let cool.

Remove from pan and cut into desired shapes. Store in container or pan, tightly covered. May be kept at room temperature up to 1 week or frozen up to 3 months.

Enjoy!