Oatmeal Coconut Scotchie Cookies
Note from The Girl in the Apron:
Oatmeal, Coconut and Butterscotch were meant to be together. They make one of the best cookie combos. Butterscotch chips are easily found at your grocery store and make a tasty addition to this quick and easy cookie recipe. It’s a new spin on a classic recipe.
1 Cup Softened Butter or Shortening
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar, packed
1 1/4 Cups All-Purpose Unbleached Flour
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
3 Cups Old-Fashioned Oats
1/2 Cup Sweetened Shredded Coconut
1 11-oz. pkg. Butterscotch Flavored Morsels
How You Do It:
Preheat oven to 375 degrees F.
In a large mixing bowl, beat butter, granulated sugar and brown sugar at medium high speed for about 3 minutes, until fluffy. Add eggs and vanilla extract; mix to combine. Gradually beat in flour and baking soda. Stir in oats, coconut and morsels. Drop by rounded tablespoon onto baking sheets about 2 inches apart.
Bake for 8-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.