Oatmeal Butterscotch Cookies

(www.thefarmgirlrecipes.blogspot.com)

3/4 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

8 tbsp. unsalted butter, softened

1/2 c. brown sugar

1/2 c. granulated sugar

1 large egg

1/2 tsp. vanilla extract

1½ c. old fashioned oats

3/4 c. shredded coconut

1/2 c. butterscotch chips

1/4 c. toffee bits

1.  Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper, or just give it a nice spray with non-stick cooking spray.  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.

2.  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.  Enjoy!