Tuesday, May 22nd, 2012
I love a good oatmeal cookie. My absolute favorite are these — yes they’re store-bought, but my grandma always kept them on hand growing up and I have such fond memories of them! I get some pretty serious cravings for them from time to time, but sadly they’re not available in Oregon. I’ve been tempted to order some from Amazon many a time, but something about that just seems silly!
These oatmeal cookies…well, they’re entirely different, but Ryan pronounced them the best cookies I’ve ever made. I’m not sure about that, but they sure are delicious! Especially at 8 am.
Butterscotch Coconut Oatmeal Cookies
I used a combination of butterscotch and cinnamon chips here, but feel free to use your favorite chips! I was severely tempted to add some chocolate…next time.
Makes about 30 cookies
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1 1/2 cups old-fashi0ned oats
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sweetened, flaked coconut
1/2 cup butterscotch chips
1/2 cup cinnamon chips
Preheat oven to 375°F. In a large bowl, cream together butter and sugar. Add egg and vanilla, beating well.
In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. Add gradually to butter mixture, beating until well-combined.
Stir in coconut and chips. Drop by heaping teaspoonfuls onto ungreased cookie sheets, about 2 inches apart. Bake 10-12 minutes, until golden and set. Cool on cookie sheets for about 2 minutes before transferring to wire racks to cool completely.