Coco-Scotcheroo Cookies

Coco-Scotcheroo Cookies

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
SENSEICHERYL
Recipe by  SENSEICHERYL

“Butterscotch chip cookies with a bit of flaked coconut!”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen cookies

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 (17)

Rate This Recipe
amy
10

amy

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

hype

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

Krystle

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.

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Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

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Chewy Crispy Coconut Cookies

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