Holy cow, homesteaders! I may have just found my new favorite cookie of all time. These Coconut Butterscotch Oatmeal Cookies, aka Scotchies, delightfully crisp on the outside, and have an almost caramel-like chewiness on the inside. The coconut and butterscotch chips melt together to make the perfect chewy texture. And while they’re just as sweet as you want your cookies to be, they also have just a hint of saltiness to
Here’s what you’ll need:
- 1 c. unsalted butter
- 1 c. sugar
- 1 c. brown sugar
- 2 eggs
- 2 t. vanilla extract
- 1 3/4 c. all-purpose flour
- 1 1/2 c. quick oats
- 1 t. baking soda
- 1 t. baking powder
- 1/2 t. salt
- 2 c. shredded sweetened coconut
- One 11 oz. bag butterscotch chips (about 2 c.)
Start by preheating the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
In a stand-mixer fitted with a paddle attachment, cream the butter and sugars together. Let the mixer run for at least 3-5 minutes. You want it to look fluffy. Scrape down the sides and the paddle a couple times along the way.
Next, add the vanilla and the eggs and mix just until combined.
Then, mix in the flour, baking powder, baking soda, and salt. Then add the oats and mix until combined.
Lastly, stir in coconut and butterscotch chips with a spatula or sturdy spoon.
Scoop out 1 1/2 inch balls and place on baking sheet about 2 inches apart. They’ll spread out a good bit during cooking.
Bake for 12-15 minutes or until edges just begin to turn golden. Let cool at least 5 minutes before transferring them to a cooling rack or plate. Store in an airtight container.
If you’d like to freeze your Scotchies for