I experimented with this flavor combination back when Reese was a newborn and her tummy was too sensitive for me to each chocolate or dairy. Add that to the fact that I can’t have nuts and I was desperate for something to satisfy my sweet tooth. I used my favorite oatmeal cookie recipe (found on a Quaker’s can once and saved ever since), used crisco for my fat, and tried out the butterscotch/coconut combo because that’s what was in my cupboard. I don’t usually love either of those flavors, but something magical happened when they were put together.
I’ve since been able to add chocolate (and some dairy) back into my diet, but I still find myself loving these cookies the best. In the quest for cookie perfection I have played with various butter/Crisco/flour combinations to achieve the right balance of chewy cookie and buttery flavor. After seeing THIS post about chewy chocolate chunk cookies, I had one more element to tweak (adding cornstarch). I tried it out yesterday, and I don’t think it’s possible for these cookies to get any better. The flavor is just the right amount of sweet and the texture is soft and chewy.
(Paired with a yummy soy caramel latte for a yummy snack this afternoon.)
Oatmeal Butterscotch Coconut Cookies
1 cup (2 sticks) butter, softened (do not substitute Crisco, even butter flavored, it’s just not the same)
1 cup firmly packed brown sugar
1/2 cup sugar
1+ teaspoon vanilla
1-3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 cup butterscotch chips
1 cup coconut
1. Heat oven to 350 (my oven tends to be cooler and takes longer to bake so I always up this to 355)
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well until dough starts to get fluffy.
4. Add flour, baking soda, cornstarch, cinnamon and salt; mix well.
5. Mix in oats, butterscotch chips and coconut; mix well.
6. Drop by rounded tablespoons (I like to use my scoops) onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
Enjoy and thanks for stopping by!