I had been craving a cookie with coconut and butterscotch chips, so I started with a Freedom Treasure Cookie recipe from a popular “cookie bible.” Unfortunately, it was a complete disappointment. The dough couldn’t support even 3 cups of add-ins (oats, coconut, and chips), let alone the up to 5 cups the recipe suggested.

So it was back to the drawing board. Instead, I adapted my Grocery Style Oatmeal Chocolate Chip recipe and it worked like a charm.

The combination of coconut and butterscotch is surprisingly good. I used unsweetened coconut which worked with the sugar balance in the cookie. Next time I might try toasting the coconut first.

INGREDIENTS:

• 1 cup (135 grams) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup salted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 1 egg
• 1 teaspoon vanilla
• 1 cup large flake oatmeal
• 1/2 cup unsweetened coconut
• 1/2 cup butterscotch chips

Notes for next time: toast the coconut

INSTRUCTIONS

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In medium bowl, mix together flour, baking soda, baking powder and salt. In separate bowl, measure out oatmeal.
3. Cream butter in mixer for 1 minute.
4. Add sugars and cream for another minute or two.
5. Add egg and vanilla. Beat on medium-high for 1 minute
6. Add combined flour ingredients and beat on medium until combined
7. Add oatmeal, coconut and then chips. Beat on low until mixed (don’t over-mix. I finish combining with a wooden spoon).
8. Drop into parchment paper with cookie scoop.
9. Bake 10-11 minutes until edges are lightly browned.
10. Let cookies cool for a couple minutes and transfer to wire rack.