Wednesday, July 6, 2011

Oatmeal Butterscotch Cookies

The chewiest cookies I ever made. So so good!

¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1½ cups old fashioned oats
¾ cup shredded coconut
½ cup butterscotch chips
¼ cup Heath toffee bits

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. 

In a bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend, and set aside. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes. Beat in the egg until incorporated. Blend in the vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated. With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart. Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking. Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

(This dessert was submitted for Sweets for a Saturday Party #25)
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  1. Mmm, those are my kind of cookies. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your cookies up.

  2. I'm a sucker for oatmeal cookies. And the fact that these have butterscotch chips and Heath bars in them...these are added to my to-do list!

  3. Hi Michelle, I made them for my family during the fourth of July weekend, and everyone loved them. They seriously were so chewy and soft. Hope you enjoy them!