Coconut Oatmeal Scotchies
Ingredients
- 1¼ c. all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 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
- ⅓ c. shredded coconut
- 1 c. butterscotch chips
Instructions
- In a large bowl, beat together the butter, sugars, vanilla, and eggs.2 sticks butter or margarine, 1 c. granulated sugar, ½ c. packed brown sugar, 2 large eggs, 1 tsp. vanilla extract
- Add in the flour, baking soda, and salt. Stir until combined.1¼ c. all-purpose flour, 1 tsp. baking soda, ½ tsp. salt
- Fold in the oats, shredded coconut, and butterscotch chips. Mix until combined. Refrigerate the dough for at least 1-2 hours.3 c. quick or old-fashioned oats, ⅓ c. shredded coconut, 1 c. butterscotch chips
- 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.
Notes
- Butterscotch and coconut make a perfect flavor combo—coconut adds great texture.
- A few small tweaks make these cookies extra special.
- Soft, chewy, and full of love—definitely a favorite!
