Coconut Butterscotch Cookies

Sometimes I just browse the baking aisle and throw things in my cart.

That sounds good and that sounds good and that sounds good.

I knew I wanted coconut. In cookie form. Everything else just sort of came together.

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Coconut Butterscotch Cookies (based on BH&G Chocolate Chip Cookie Recipe)

Yields: 3 dozen

Ingredients

1/2 cup shortening

1/2 cup butter, at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 tsp baking soda

2 eggs

1 tsp vanilla

1 tbsp milk

2 1/2 cups all-purpose flour

1 cup milk chocolate chips

1 1/2 cups butterscotch chips

3/4 cup toasted coconut*

Directions

Beat shortening and butter until smooth. Add the brown sugar, granulated sugar, and baking soda. Mix in eggs until well incorporated. Add vanilla and milk, mix well.

Mix in flour, 1/2 cup at a time. Fold in chocolate, butterscotch, and toasted coconut.

Using a cookie scoop, drop dough onto a cookie sheet. Bake at 375 degrees for 8-10 minutes. Let cool 5 minutes then transfer to wire rack. Allow to cool completely or steal one and do the hot potato cookie dance until it’s cool enough to eat.

YouKnowWhatI’mTalkingAbout

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My dad noted that I like a lot more ‘chip’ in my chocolate chip cookies than actual cookie. He might be on to something.

* Toasting coconut is easy. Preheat oven to 250-300 degrees. Line a baking sheet with wax paper. Lay coconut in a thin layer on the wax paper. Bake until desired toasty-ness is achieved, making sure to stir coconut every so often so it toasts evenly.

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14 thoughts on “Coconut Butterscotch Cookies

  1. I shop and bake like that too! Which is how I’ve ended up with 4 different kinds of cocoa powder and just about every kind of chocolate chip imaginable in my pantry 🙂 I like the sound of coconut and butterscotch together!

  2. Ha! Yes I do that, especially around the holidays when they have all of the specialty Hershey Kisses. I’m trying to do better with having a plan before buying something, but sometimes it’s not as fun 😉

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