Indulge in the perfect Butterscotch Coconut Oatmeal Cookie that is soft and chewy with a lightly crispy edge.
This recipe came from a friend about 35 years ago. My family is not a lover of coconut, like I am, so I didn't make them often because I would be the only one eating them (yikes!), so I may have some personal experience with how delicious they are!
These cookies are are loaded with butterscotch chips, flaked coconut and oats! The recipe makes a large batter so you get a lot of cookies which makes them perfect for potlucks, family gatherings, or holiday cookie plates! As always, this is an easy recipe!
What You Need
All Purpose Flour
Brown Sugar or Dark Brown Sugar
White Sugar
Butter or Crisco
Oatmeal
Shredded Coconut
Eggs
Vanilla Extract
Baking Powder
Baking Soda
Salt
Butterscotch Chips
Nuts, optional
Tips for Making Butterscotch Coconut Oatmeal Cookies
I have made the cookies using Crisco and I've made them using butter. Cookies made with butter are slightly flatter and spread more because butter has a lower melting point than shortening, causing them to spread more quickly when baking. If you want thicker cookies, use Crisco, which gives them a nice texture.
I recommend the cookie dough be at room temperature as you prepare to bake.
I use both a medium scoop (2 tablespoon) and the large scoop (3 tablespoons) to make the cookies.
These are a very sweet cookie thanks to the sweetness of the butterscotch!
Other Delicious Cookies
Pudding Cookies Macadamia Nut Cookies
How to Make Butterscotch Coconut Oatmeal Cookies
If you are a fan of butterscotch, you will love the these soft and chewy cookies because the combination with the shredded coconut makes these cookies crisp edges hard to resist! Such a great combination!
Step 1: Preheat oven to 350°F. In a large mixing bowl or the bowl on your stand mixer, using the paddle attachment, cream together the Crisco (or butter), brown sugar, and white sugar until fully combined. Add in the eggs, one at a time, and mix to combine. Add the vanilla and combine.
Step 2: In a separate small bowl, mix together the flour, oatmeal, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and mix to combine.
Step 3: Add the coconut and combine. Add the butterscotch morsels and the nuts, if desired, and mix with a wooden spoon. Use a cookie scoop to make 1-inch balls and drop cookies on to your baking sheet lined with parchment paper. Bake cookies for 10 minutes or until golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Store Butterscotch Coconut Oatmeal Cookies
The cookies may be stored in an airtight container or on a plate wrapped with plastic wrap for up to three days. The cookies do freeze well. Place in freezer bags and freeze for up to 3 months. Remember to date your freezer bags before freezing!
The best part is that these butterscotch coconut cookies could become your favorite cookie to fill your cookie jars!
Click the below link to take you to the recipe card to make these scrumptious cookies!
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