Butterscotch Oatmeal Cookies
I’ll be honest. When my coworker requested something with butterscotch for his birthday, I wasn’t totally thrilled. Butterscotch has never been my favorite flavor of the dessert world, but of course, other people’s birthdays aren’t really about me (darn). So off I went, scouring the web for butterscotch recipes. I found a lot of different ideas, but for some reason I couldn’t get these butterscotch oatmeal cookies out of my head. Despite my lingering doubts about how good a butterscotch cookie could really be, I went to work making them.
Thankfully, my doubts were erased approximately 3 minutes after I removed these from the oven and took the first bite of their warm, chewy, butterscotchy goodness.
These cookies are fairly straight forward…a typical oats-meets-flavored chip match up. But something about the combination of chewy oats, smooth butterscotch, and shredded coconut turns this into a very special cookie. So special in fact, that I’m surprised the Mr. and I didn’t devour all of these before I had a chance to share them with my coworker!
Butterscotch lover or not, I hope you’ll fall for these yummy cookies!
Butterscotch Oatmeal Cookies
Yield: About 24 cookies
Recipe adapted from Annie’s Eats
Ingredients:
3/4 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
8 tablespoons butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups old fashioned oats
3/4 cup shredded coconut
3/4 cup butterscotch chips
Directions:
1. Preheat the oven to 350 degrees.
2. In a bowl whisk together flour, baking soda, cinnamon, and salt.
3. In the bowl of an electric mixer, combine softened butter and sugars, and beat on medium high speed until fluffy and fully combined, about 2 minutes. Add egg and beat until combined. Blend in vanilla.
4. Slowly add dry ingredients to the mixing bowl and beat on low speed until just combined.
5. With a spatula, stir in the oats, coconut, and butterscotch.
6. With a cookie scoop or large spoon, place rounded balls of dough on a baking sheet (I used parchment paper…you may need to grease the pan if you don’t use parchment).
7. Bake for 12-15 minutes until just set and a light golden brown color around the edges, rotating the pans halfway through the baking time. Let cool on the pans 5 minutes, then remove and cool completely.