1 1/2 C Flour
1 Tsp. Baking Soda
3/4 Tsp. Cinnamon
1/2 Tsp. Salt
3 C Oats
1 C Butter, melted
1 C Brown Sugar
1/4 C Sugar
2 Tsp. Molasses
1 C Butterscotch Chips
1 C Shredded Coconut
These cookies are AMAZING! I’ll be honesty though, I don’t find many cookies to be nasty. I just really enjoy cookies! These cookies are great to throw together on one day and bake the next. This recipe is also great to freeze the dough as well! Here is how I made these Butterscotch Coconut Oat Cookies.
Side Note-As I was writing this article I noticed that all my pictures have a smudge on them. Apparently I had gotten some butter on the lens while cooking. Oops! That is what I get for cooking with a camera!
Then stir in the butterscotch chips. Cover will plastic wrap and place in the fridge for at least 1 hour. If you chose to freeze the dough for a later time, I would refrigerate the dough for one hour. After the the hour form the dough into balls and place on a baking sheet that is lined with wax paper. I would then freeze the balls. Once they are completely frozen, place in a ziplock freezer bag. Bake when you are ready!
Place the dough balls onto a silicon lined baking sheet. If you do not have a silicon baking mat, use parchment paper to bake these cookies on. You don’t want to ruin a baking sheet or the cookies by skipping this step! Bake the cookies at 350 degrees for about 8 minutes or until the cookies start to turn golden around the edges.
Allow the cookies to cool on the baking sheet for 4 minutes and then remove the cookies to a cooling rack. I don’t use a cooling rack. I prefer to fold a bath towel in quarters and then place a piece of wax paper on top. That is my form of cooling rack.
Our cookies didn’t make it long enough to store!