This is a recipe I made years and years ago and have wanted to re-photograph. The original recipe I had posted also didn’t exactly work…possibly due to the fact that I wrote it when we lived at over 7000′.
Now we are at sea level and they totally didn’t work AT. ALL.
So I went back to the basic, classic, always works, nestle toll house chocolate cookies with a twist. Butterscotch and coconut.
MmmmHmmm.
Pretty good stuff here folks.
I think I ate most of these cookies myself since the hubby isn’t a fan of butterscotch OR coconut for that matter. Which is funny because he spends most of his free time knocking on people’s doors asking for their unwanted coconuts.
I guess he only likes fresh.
He’s a coconut snob. What can you do?
Make cookies I suppose.
- ½ cup butter, room temperature
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2¼ cups all purpose flour
- 7 oz shredded coconut
- 1 package butterscotch chips
- Preheat oven to 375˚
- Place butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment and beat on medium high until fluffy, about 4 minutes.
- Put the mixer on low and add the eggs one at a time.
- Add the vanilla, salt and baking soda.
- Add the flour and coconut.
- Add the butterscotch chips.
- Scoop about 2 tablespoons of dough onto a cookie sheet, spread about 2 inches apart and bake until slightly browned on the edges, about 8-10 minutes.
- Cool on cookie sheet for about 10 minutes and then transfer to a cooling rack and cool completely.
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