Oatmeal Coconut Scotchie Cookies

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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. 

Happy Baking!



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

2 Eggs

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.