These Coconut Butterscotch Cookies are chewy and sweet cookies that can be whipped up in no time. Enjoy the delicious flavors of coconut, butterscotch and oats.
Coconut Butterscotch Cookies
Give me butterscotch over chocolate any day!
That may not be a popular opinion, but it’s the truth. I’m a sucker for anything butterscotch and these Coconut Butterscotch Cookies are a dream. You can whip up a batch of 48 scrumptious cookies in a matter of 20 minutes.
You don’t need a reason to make these cookies! Although, they would be good for a bake sale or cookie exchange. I like to make them just because.
I love to eat them when they are still warm from the oven. The butterscotch is melty and sweet. I savor every last morsel.
My fiance likes to eat his cookies dipped in a glass of milk. I guess it brings back fond childhood memories for him. Did anyone else used to do this too?
Coconut Butterscotch Cookies Ingredients
I usually always have these cookie ingredients on hand. I buy the butterscotch chips when I see them on sale.
- All-purpose flour
- Baking soda
- Baking powder
- Brown sugar
- Vanilla extract
- Oats (I used large flake oats because it’s what I had)
- Shredded sweetened coconut
- Butterscotch chips
How to Make Coconut Butterscotch Cookies
Start by preheating the oven to 375F.
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 this mixture to the sugar mixture and still. until moistened.
Stir in the oats, coconut and butterscotch chips.
Drop cookie dough by tablespoonful on an ungreased cookie sheet. Flatten slightly with a floured fork.
Bake for 10 minutes.
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How to Store Coconut Butterscotch Cookies
Store the cookies in a covered container on the counter at room temperature. This will make them last longer than letting them sit out to harden and become stale. They’ll keep for about three days.
Can You Freeze Coconut Butterscotch Cookies
Yes, you can freeze them if you want to make a double or triple batch. After the cookies have cooled, put them in a freezer safe container with a piece of parchment paper between each cookie. They’ll keep in the freezer for about 3 months.
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
If you’re looking for cookie recipes, I’ve also got you covered.
- Fudge Cookies
- 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
What is your favorite cookie?
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 cup butter, softened
- 1 1/2 cup brown sugar
- 2 eggs, beaten
- 1 tsp vanilla
- 2 cups oats
- 1 cup shredded sweetened coconut
- 1 cup butterscotch chips
- Preheat oven to 375F.
- 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.
I used large flake oats in this recipe because it's what I had in my pantry.
Store the cookies in a covered jar to keep the soft or an open jar to keep the crisp.
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 108mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 1g