Coconut Oatmeal Scotchies by Sophie {guest post}

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Because my kitchen has been out of commission, I’ve been doing a lot of link-ups and random posts but I miss food! I thought it might be fun to have one of my favorite bloggers come share something with you. I emailed Sophie of My Happy Place… to see if she would be interested and within a couple hours, she had whipped up a recipe & a post. How amazing is that?! I am so impressed with her. Her recipes always look delicious, her photography is amazing, she is so sweet & (most impressive to me), she’s only 14! So, check out what she baked up for us & then go visit her on her blog.

Hello beautiful people! Well first of all, I’m so glad I can be posting over heyahhh while Mrs. Williams’ is fixing up the house after the fire. How horrible! I’d be going crazy in the head if I couldn’t bake.

Anyhoo. I’m Sophie and I blog over at My Happy Place… where I share lots and lots of mouth watering goodness. It’s fun stuff, I tell ya.

I’m a 14 year old, Christian, home schooled aspiring baker and photographer living in Namibia, Africa with my family as missionaries for two years.

{If you’d like to hear a little more about life in Africa, stop by my other blog, Somewhere Over the Rainbow.}

I love reading, vintage things, Paris France, and anything pink, sparkly, or fluffy.

Alright now that you know a little bit about me, let’s talk cookies, shall we?

I LOVE oatmeal scotchies. Especially the ones with the crispy edges and the chewy middles. Oh my gosh.

Since butterscotch and coconut go together so well, I decided to throw some coconut into these oatmeal scotchies, and change up just a few other things because I love you. I ALSO love these cookies.

These beauties are perfectly chewy yet soft, with chunks of butterscotch and flecks of coconut in every scrum-diddly-umptious bite. 

Coconut Oatmeal Scotchies

1 1/4 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 c.(2 sticks) butter or margarine, softened

1 c. granulated sugar

1/2 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. quick or old-fashioned oats

1/3 c. shredded coconut

1 c. butterscotch chips

In a large bowl, beat together the butter, sugars, vanilla, and eggs. Add in the flour, baking soda, and salt. Stir until combined. Fold in the oats, shredded coconut, and butterscotch chips. Mix until combined. Refrigerate the dough for at least 1-2 hours. When the dough is finished refrigerating, preheat the oven to 375ºF. On a greased cookie sheet, drop the dough by tablespoonfuls. Bake for 10-15 minutes or until the edges are golden brown.

Bon Appetite!

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