Coconut Butterscotch Cookies
These Coconut Butterscotch Cookies are a sweet treat that practically melts in your mouth! These cookies feature hearty oats, coconut, and butterscotch chips all packed into a deliciously sweet and chewy cookie.
Give me butterscotch over chocolate anyday! I’m a sucker for anything butterscotch and so, of course, these cookies are my dessert dreams come true.
These cookies are hearty and chewy, perfectly sweet, and have just the right blend of coconut and butterscotch flavor. I love to eat them when they’re still soft and warm right out of the oven. Don’t worry, though. They’re also incredible days after baking too.
Whip up a batch of these cookies in just 20 minutes and satisfy your sweet tooth in the best way.
Why You’ll Love Coconut Butterscotch Cookies
- Simple ingredients. Most of these ingredients you probably already have in your pantry or fridge.
- Quick and easy. You can be biting into one of these cookies in no more than 20 minutes! This recipe comes together so quickly.
- Amazing texture and flavor. These cookies are packed with butterscotch flavor and slightly underbaked for the chewiest texture.
Coconut Butterscotch Cookies Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
I usually always have these cookie ingredients on hand. I buy the butterscotch chips when I see them on sale.
- Flour – The base for our cookies. I use regular all-purpose flour, but you can easily make these cookies gluten-free using a 1:1 variety of gluten-free flour.
- Baking Soda and Baking Powder – Both leavening agents give the cookie dough the perfect lift and keeps them nice and light.
- Salt – Cuts the sweetness and brings out the tasty flavors of butterscotch and coconut.
- Butter – I recommend unsalted butter so you can control the saltiness of the cookies.
- Brown Sugar – Brown sugar adds plenty of sweetness, but also creates a moist and chewy texture.
- Eggs – Binds everything together so that the cookies can hold their shape.
- Vanilla Extract – Adds flavor depth and sweetness.
- Oats – Old-fashioned oats give a hearty, chewy texture to the cookies.
- Coconut – Shredded and sweetened!
- Butterscotch Chips – Just use your favorite brand!
How to Make Coconut Butterscotch Cookies
- Step One: Start by preheating the oven to 375F.
- Step Two: In a large bowl, cream butter and brown sugar together with a mixer. Beat in eggs and vanilla.
- Step Three: In another bowl, stir together flour, baking soda, baking powder and salt.
- Step Four: Add this mixture to the sugar mixture and still. until moistened.
- Step Five: Stir in the oats, coconut and butterscotch chips.
- Step Six: Drop cookie dough by tablespoonful on an ungreased cookie sheet. Flatten slightly with a floured fork.
- Step Seven: Bake for 10 minutes.
Equipment Needed
These kitchen tools will help you make this recipe.
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What to Serve with Coconut Butterscotch Cookies
Coconut butterscotch cookies are a totally satisfying dessert all on their own or dipped in a glass of milk. However, you can totally use them to make an ice cream sandwich or chop them up and add them to a big bowl of homemade vanilla ice cream for an extra decadent treat.
Bringing them to a party? Whip up another batch of treats to share! Here are some favorites:
- Fudge Cookies
- White Chocolate Oatmeal Cookies
- Caramel Bacon Brownies
- Pecan Bourbon Butter Tarts
- Chocolate Covered Peanut Butter Balls
Recipe Tips and Tricks
- Soften the butter first. The softened butter is part of what makes these cookies so perfectly chewy.
- Flatten the cookies slightly. Before baking, be sure to flatten the dough just a touch with a floured fork. This helps give them their cookie shape. Without flattening, the dough won’t spread enough on its own.
- Don’t over-bake! Take the cookies out of the oven when the edges are just set, but the centers still look a little bit underdone. They will set up as they cool and the middle will be so soft!
Variations and Substitutions
- Use other baking chips. No butterscotch chips? These cookies would work great with regular chocolate chips or white chocolate chips too.
- Add nuts. Give your cookies a little bit of crunch with a handful of chopped pecans or walnuts.
Storage Instructions
These coconut butterscotch cookies can be stored in an airtight container at room temperature for up to 3 days.
To enjoy again, simply serve at room temp or warm slightly in the microwave!
Can these be frozen?
Yes! These cookies freeze beautifully, so you can make a double or triple batch and have them on hand for months to come.
To store in the freezer, let your cookies cool completely, then stack them in a freezer-safe container with layers separated by pieces of parchment paper. They will stay fresh for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy!
What is the Difference Between Sweetened and Unsweetened Coconut in Cookies?
The real difference is exactly what it says…Unsweetened coconut is just coconut while sweetened coconut has added sugar.
My preference in these cookies is to use sweetened coconut for a little bit of extra sweetness! If you prefer a less sweet cookie, feel free to use unsweetened. Either way it will be delicious!
How to Make Chewy vs Crunchy Cookies?
The key to chewy cookies is to slightly under-bake them! I like to take these out of the oven as soon as the edges are set, but the middle is still a little bit underdone. The cookies set up as they cool and the center is so soft and chewy.
If you prefer crunchier cookies, feel free to leave them in the oven a little bit longer. Be sure to keep a close eye on them though, so as not to burn them.
Cookie Recipes
If you’re looking for cookie recipes, I’ve also got you covered.
- Whipped Shortbread Cookies
- Thumbprint Cookies
- Lemonade Cookies
- Rice Krispie Cookies
- Cream Cheese Cookies
- Pineapple Oatmeal Scotchies
- Pecan Cookies with Cream Cheese Filling
- Banana Cookies
- Peanut Butter Cookies
- Chocolate Chip Cookies
- Fiddle Diddles
- Trail Mix Oatmeal Cookies
- Sweetened Condensed Milk Cookies
- Butterfinger Cookies
You’ll also love these Toasted Coconut Muffins, Butterscotch Lava Cakes, Coconut Pie and Potato Chip Cookies.
What is your favorite cookie?
More Butterscotch Recipes
If you are a butterscotch fiend like me, you’re going to want to save these other recipes.
- Butterscotch Pudding
- Butterscotch Sauce
- Butterscotch Blondies
- Butterscotch Cheesecake Bars
- Butterscotch Pecan Monkey Bread
- No-Bake Butterscotch Cookies
- Butterscotch Steamer
- Butterscotch Lava Cakes
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Coconut Butterscotch Cookies
Ingredients
- 1 ½ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter softened
- 1 ½ cup brown sugar
- 2 large eggs beaten
- 1 tsp vanilla extract
- 2 cups old-fashioned oats
- 1 cup shredded sweetened coconut
- 1 cup butterscotch chips
Instructions
- Preheat oven to 375°F.
- In a large bowl, cream butter and brown sugar together with a mixer. Beat in eggs and vanilla.
- In another bowl, stir together flour, baking soda, baking powder and salt. Add to sugar mixture and stir until moistened.
- Stir in oats, coconut and butterscotch chips.
- Drop by tablespoonful onto an ungreased cookie sheet. Flatten slightly with a floured fork.
- Bake for 10 minutes.
Notes
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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