Monday, February 23, 2015

Coconut Butterscotch Cookies

Growing up, more often than not, Sunday evenings were for watching AFV and making cookies as a family. (I'm 99.9% sure my mom took on the brunt of the work and was the one that actually made the cookies and cleaned it all up. Thanks, Mom!) Our arsenal of cookie recipes contained 3 fail-proof recipes bound to satisfy a greater percentage of the 7 (yes, 7!) of us: No-Bake Cookies, classic Chocolate Chip Cookies, and Oatmeal "Scotchies."

While I was home this past New Year's, we decided to make our favorite Oatmeal "Scotchies" and mix it up a bit by adding some shredded coconut. I'm of the opinion that coconut can make anything better. Hot chocolate, cookies, Hawaiian Haystacks, life in general. (I also believe that cinnamon can do the same thing, but that deserves it's own post one day.) If you love Butterscotch Oatmeal Cookies, I can promise you that they're even better with this addition!

1 1/4 c. flour
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1 c. butter
3/4 c. sugar
3/4 c. packed brown sugar
2 large eggs
1 t. vanilla
3 c. quick or old-fashioned oats
1/2 c. shredded coconut
1 1/2 - 2 c. butterscotch chips 

1. Preheat oven to 350 degrees.
2. Beat butter, sugar, brown sugar, eggs, and vanilla in a large mixing bowl. 
3. Add flour, baking soda, salt, and cinnamon. Mix until combined.
4. Add oats, coconut, and butterscotch chips and mix by hand.
5. Drop by spoonful onto baking sheet. Bake for 8-9 minutes.
6. Let cookies cool on the baking sheet for 2 minutes and then transfer them to a wire cooling rack.


Recipe adapted from Nestle.

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