OATMEAL SCOTCHIES COOKIES
Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.
Provided by Chris Diaz
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
- Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 13.5 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 6.9 g
COCONUT BUTTERSCOTCH COOKIES
A delightful, buttery cookie! The sweet, rich flavors of the coconut and butterscotch are a surprising - and tasty - pairing.
Provided by Melynda Camp
Categories Other Snacks
Time 45m
Number Of Ingredients 11
Steps:
- 1. Toast coconut (I use the toaster oven) until it is light golden brown
- 2. Preheat oven to 350. Spray 9x13 baking sheet with non-stick spray
- 3. Into a large mixing bowl, mix sugar, brown sugar, soda, salt and coconut cream pudding mix. Add eggs, one at a time, rum extract, and butter and beat until smooth. Beat in 5oz coconut. Gradually add flour until well blended. Mix in butterscotch chips.
- 4. Drop dough by rounded teaspoons onto cookie sheet
- 5. Slightly flatten top of each ball with the back of a teaspoon and drop a pinch of the remaining toasted coconut onto each cookie
- 6. Bake 12-14 minutes or until toothpick inserted into center of cookie pulls out clean.
- 7. Place on a wire rack to cool. (Then snag one warm for yourself before everyone else gets to them, or there may be none left :) Enjoy!)
BUTTERSCOTCH-COCONUT COOKIES
Make and share this Butterscotch-Coconut Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Line 2 baking sheets with parchment paper.
- Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
- In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
- Add the sugar and brown sugar and beat until well combined, about 2 minutes.
- Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed just until blended.
- Add the coconut and butterscotch chips, mixing just to incorporate.
- With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
- Bake until the cookies are golden brown around the edges, about 15 minutes.
- Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.
BUTTERSCOTCH-COCONUT DROP COOKIES
Make and share this Butterscotch-coconut Drop Cookies recipe from Food.com.
Provided by Parsley
Categories Drop Cookies
Time 21m
Yield 4 1/2 dozen, 52 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
- Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.
NO-BAKE BUTTERSCOTCH-COCONUT COOKIES
Want cookies in a flash? These butterscotch "buttons" come together fast and don't require an oven, which means you can have a treat any time you want it.
Provided by Katherine Sacks
Categories Kid-Friendly Coconut Oatmeal Butterscotch/Caramel Cookies Chocolate Dessert Back to School Picnic Small Plates
Yield Makes about 25 cookies
Number Of Ingredients 6
Steps:
- Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
- Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
- Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
- Do Ahead
- Cookies can be made 5 days ahead. Store in an airtight container and chill.
BUTTERSCOTCH COOKIES
"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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