Oatmeal Butterscotch Cookies

Yield: about 2 dozen cookies


¾ cup all-purpose flour

½ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. salt

8 tbsp. unsalted butter, at room temperature

½ cup brown sugar

¼ cup granulated sugar

1 large egg

½ tsp. vanilla extract

1½ cups old fashioned oats

¾ cup shredded coconut

½ cup butterscotch chips

¼ cup toffee bits



Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.  

Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

Printed from Annie’s Eats