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 (140 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.
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.