I made these for FHE tonight and since I was serving a crowd, I times the recipe by 4. That's a LOT of cookies. I specifically made these because I do not like coconut in cookies (and I am trying to de-squishify myself) but the crowd at FHE gobbled them up! Recipe adapted from this one here.
Oatmeal Butterscotch Cookies
Yield: about 2 dozen cookies
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon (I ran out of cinnamon and added some Pumpkin Pie Spice as well)
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 - toasted
½ cup butterscotch chips
¼ cup dark chocolate chips
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 chocolate chips until evenly combined.
Drop scoops of dough (about 2 tablespoons each - mine were a bit smaller) onto the prepared baking sheets, a few inches apart. Bake for 12-15 minutes (my oven ran hot and they only needed 9 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.