Butterscotch chip cookies with a bit of flaked coconut!

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

Nutrition Facts

93.9 calories; 0.7 g protein; 11.4 g carbohydrates; 8.6 mg cholesterol; 72.2 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2009
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. Read More
(11)
24 Ratings
  • 5 star values: 21
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2009
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. Read More
(11)
Rating: 5 stars
04/02/2009
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. Read More
(11)
Rating: 5 stars
08/09/2010
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. Read More
(10)
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Rating: 5 stars
03/31/2010
I made the recipe exactly as it is written and we loved them! If you're a big fan of coconut and butterscotch these are the cookies for you! Read More
(9)
Rating: 5 stars
04/16/2009
In this recipe Coco stands for "coconut" not for "cocoa-chocolate" and it's the coconut that givs these cookies their unique flavor. The mixture of butter/crisco means the cookies come out not too crunchy but a nice thickness somewhat soft and in the middle. Not too sweet or too "butterscotchy " these were a hit when I made them for a neighborhood party. Great smell too! Read More
(8)
Rating: 5 stars
05/08/2011
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. Read More
(8)
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Rating: 5 stars
08/17/2010
My 13-year-old made these himself because he loves the 2 main flavors in this cookie. We didn't use any shortening and just replaced it with butter and used wheat flour. These were really delicious! Read More
(5)
Rating: 4 stars
08/12/2010
Nice sweet cookies...I ended up lightly greasing the cookie sheet since my first batch stuck a little. They were also somewhat thin so I might consider increasing the flour a bit. Still good though! Read More
(5)
Rating: 5 stars
12/08/2009
Absolutely wonderful and easy. The surprise cookie hit of the season. I added 2/3 butterscotch chips and 1/3 chocolate and it was excellent. Read More
(4)
Rating: 5 stars
08/08/2011
These cookies were great. Even my husband who is not a huge butterscotch fun loved them. Will make again. Followed recipe. Thanks for the recipe. Read More
(4)