Coconut Butterscotch Cookies
The textures and flavors of the coconut and butterscotch melt in your mouth!"If you follow this recipe, and use quality ingredients (no always save or best choice butter!!!) the result will quite possibly be the best cookie you have ever tasted
!!! Alot of folks like to eat cookies when they are fresh out of the oven however I have found these are better after they are cooled and the flavors has melted together!!! YUM!!!" - Mutterwirbl
Yield: 48 Ready in 45 minutes
25 people trying soon
Verified by stevemur
Coconut Butterscotch Cookies Preparation
Preheat the oven to 325*. Line two baking sheets with parchment paper.
Sift the first 4 ingredients together in a medium bowl, set aside.
In a large bowl, cream the butter until fluffy and pale yellow. Add the sugars and continue to beat for 2 minutes. Add the egg and vanilla. Beat on low speed until well blended, scraping the sides of the bowl as needed.
Add the flour mixture to the butter mixture and mix on low speen just until blended. Add the coconut and butterscotch chips, mixing or stirring just until blended.
Drop by rounded tablespoons onto prepared sheets, about 2 inches apart.
Bake the cookies until golden brown around the edges, about 12 minutes. Cool and enjoy!
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