Coconut Oatmeal Scotchies
I am on a baking roll right now and trying to keep the momentum going with one delicious recipe after another. I credit it to the nice weather we’ve been having the past few weekends. There’s nothing a food blogger loves more than an abundance of natural light for photos. That’s a lie. We love chocolate most, then natural light. I’m all about simple, easy recipes with ingredients you likely have in your pantry. I rarely measure my mix-ins and just throw flavors together, which is what I did to make these delicious and simple Coconut Oatmeal Scotchie Cookies. They are a nice transition cookie from summer to fall, with toasty coconut and oats mixed with rich butterscotch.
I am sure I’ll hit my baking wall again soon but right now I’m taking advantage of having cookie lovers on the Cape who will gladly take my baking creations off my hands. I’ve always loved oatmeal and coconut in cookies because their flavors amplify when they get all toasted and baked. The first cookie I ever created back when I was 16 was coconut oatmeal with cranberries and white chocolate chips and it’s still my favorite recipe of all time.
I rarely bake with butterscotch cookies outside of Magic Cookie Bars, but I need to find a few more ways to incorporate them into my fall baking routine. Butterscotch chips taste like browned butter and caramelized sugar. I suppose if my spirit animal was a baking ingredient, it might be butterscotch.
The key to these cookies is to make sure you do not overcook them. When the edges start to brown, take them out and leave them on the cookie sheet to finish setting. That will give you a perfect soft and chewy cookie that is not cake like, and still has a little crunch to it. Thats how I like my cookies.
So if you’re ready to start your transition out of this weird summer into a comfy cozy fall cookie, then whip up a batch of these Coconut Oatmeal Scotchies and embrace the cooler temps. Just remember in the words of Jon Snow …. Winter is Coming.
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract or paste
- 1 1/2 cups old fashioned oats
- 1 1/4 cups All-Purpose Flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups sweetened coconut flakes
- 1 1/4 cups butterscotch chips
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, cream together the butter and sugar. Slowly beat in the egg and vanilla until well mixed.
- Add in the oats and beat on medium until they are mixed in.
- Sift together the flour, baking soda, baking powder, and cinnamon and slowly add to the wet ingredients mixing on a low speed until the dry ingredients are incorporated.
- Use a spatula to fold in the coconut flakes and butterscotch chips until evenly distributed. Chill the dough for 20-30 minutes.
- On a sil-pat or parchment-lined baking sheet, use a medium cookie scoop and place the balls of dough at least 2 inches apart. I use a heaping scoop for these so they are on the larger side.
- Press a few extra butterscotch chips on top of the cookies. Bake at 350 degrees for 10-12 minutes, or until the edges are lightly browned.
- Let the cookies sit on the baking sheet out of the oven for a few minutes before transferring to a wire rack to finish cooling. Enjoy!