I can always trust the blog Annie’s Eats if I’m looking for a good baking recipe. I adapted her Oatmeal Butterscotch Cookies recipe, by subbing chocolate chips and dried cranberries for the butterscotch chips. The coconut really did give these cookies a great texture and consistency. They were a hit in the office, and stayed very moist (though they didn’t hang around too long). FYI, you probably want to double the recipe if you want to share these!
Recipe Courtesy Of: Annie’s Eats
Recipe Located Online At:
- 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 I substituted semisweet chocolate chips.
- ¼ cup toffee bits I substituted dried cranberries.
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 (or in my case chocolate chips and cranberries) 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.