My Favorite Cookie Recipe Perfected {Oatmeal, Butterscotch, Coconut Cookies}

 

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

2 eggs

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!

 

Parties I like to link up with:
Made with Love, The Sunday Showcase Party, Weekend Wrap Up, Show and Tell Saturday, Weekend Bloggy Reading, Whatever Goes Wednesday, Take a Look Tuesday