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Coco-Scotcheroo Cookies

Coco-Scotcheroo Cookies

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SENSEICHERYL

Butterscotch chip cookies with a bit of flaked coconut!

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Beat the butter, shortening, brown sugar, and white sugar in a large bowl until light and fluffy. Beat in the egg, vanilla extract, and almond extract. In a separate bowl, whisk together the flour, baking soda, and salt. Stir the dry ingredients into the wet ingredients. Gently stir in the butterscotch chips and coconut. Drop dough by rounded tablespoons onto ungreased baking sheets.
  3. Bake until set and lightly browned, about 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes. Transfer cookies wire racks to cool completely.
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Reviews

amy
10
8/9/2010

Excellent! Did 1/2 cup of margarine instead of adding the shorting. I decreased the white sugar to 1/4 cup. It think it is still too sweet. Next time I will decrease on the sugar again.

hype
10
4/2/2009

Delish~Very nice original taste. I used butter in place of shortening and watch these guys cause they burn easy. I recommend 8 min max.

Krystle
8
5/7/2011

Well, learned my mom does NOT like butterscotch... but everyone else in my house loved it! My mom had to stop my dad from having too many. He liked the idea she didn't like it so there's more for him. Score 1 for dad! However, the great thing about this recipe is that butterscotch can easily replaced with chocolate chips. Score 1 for mom! Sorry dad.