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.
Yields: 3 dozen
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
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*
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.
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.