Butterscotch Coconut Cookies
By Madeleine Schroedel and Emily Amjad
These cookies only take ten minutes (tops) to make, and we can guarantee they will be gone in half the time! (Unless Mr. Parsons somehow sneaks into your kitchen and pilfers most of them while you’re busy lost in cookie heaven. Watch your butterscotch.)
According to Ke$ha, butterscotch is “top notch!” And Mr. Parsons agrees as he raves that they are “heartwarmingly delicious” and somehow “soft in the middle but crispy on the outside.” These golden nuggets of deliciousness are sweet enough to revive those summer memories of palm trees (which Emily believes are called coconut trees…. obviously coconut is on the brain, which, fun fact, is the world’s largest nut!) and bright buttery sunshine. Because, clearly, the sun is made of butter.
Makes about 4 dozen
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter (at room temperature)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups sweetened shredded dried coconut
1 1/2 cups butterscotch chips (but we used one bag–it’s the “perfect amount of chips” as described by Scottie P)
Preheat oven to 325.
In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
With an electric mixer, cream the butter in a large bowl until light and fluffy(ish), about 1-2 minutes.
Add the granulated and brown sugars to the butter and continue mixing for about 2 more minutes.
Add the egg and vanilla, mixing on low speed until combined.
Add the flour mixture to the butter mixture and, on low speed, mix until blended.
Stir in the coconut and butterscotch chips.
Drop about a tablespoon of dough per cookie on baking sheets about 2 inches apart.
Bake until golden brown, about 15 minutes, and let cool completely on wire racks.
Enjoy your delicious cookies!!
Recipe from Williams-Sonoma Cookies by Marie Simmons.