Coconut Oatmeal Scotchies are perfectly chewy yet soft, with chunks of butterscotch and flecks of coconut in every bite!

Coconut Oatmeal Scotchies are perfectly chewy yet soft, with chunks of butterscotch and flecks of coconut in every bite! | Persnickety Plates

COCONUT OATMEAL SCOTCHIES

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.

Coconut Oatmeal Scotchies are perfectly chewy yet soft, with chunks of butterscotch and flecks of coconut in every bite! | Persnickety Plates

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

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.

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

Coconut Oatmeal Scotchies are perfectly chewy yet soft, with chunks of butterscotch and flecks of coconut in every bite! | Persnickety Plates

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.
4.63 from 8 votes

Coconut Oatmeal Scotchies

Prep Time: 2 hours
Cook Time: 13 minutes
Total Time: 2 hours 13 minutes

Ingredients
 

  • 1 ¼ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. 2 sticks butter or margarine, softened
  • 1 c. granulated sugar
  • ½ c. packed brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 c. quick or old-fashioned oats
  • c. shredded coconut
  • 1 c. butterscotch chips

Instructions

  • 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.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

 

Bon Appetite!
-Sophie

Things you may need…
Mixing Bowls (I like these with the grippies)
Cookie Scoop
Baking Sheets

 

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4.63 from 8 votes (7 ratings without comment)

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