Coconut Butterscotch Cookies
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Soft, chewy and slightly crispy on the outside, these Coconut Butterscotch Cookies are simply irresistible! Make a double batch while you’re at it because these cookies freeze well!
Coconut Oatmeal Butterscotch Cookies Recipe
Butterscotch has a distinct flavor that is characterized by its rich, buttery, and caramel-like taste. Combine that with the tropical, nutty taste of coconut and you’ve got a flavor match made in heaven.
These Coconut Oatmeal Butterscotch Cookies are soft and chewy, with a slightly crispy exterior. When they’re baked, the butterscotch chips melt and create pockets of gooey sweetness throughout the cookie. The shredded coconut adds a pleasant chewiness and a touch of tropical flavor. The combination of butterscotch and coconut creates a delicious balance of sweetness and subtle nuttiness. If you like you can also add some chocolate chips.
This Coconut Oatmeal Butterscotch Cookies recipe is easy to make, you can double or triple it, and these cookies also freeze well.
These delightful and indulgent cookies pair oh so beautifully with a glass of milk. Sit back and enjoy!
For more delicious cookie recipes be sure to try our:
- Mexican Turtle Cookies
- Coconut Sunflower Seed Cookies
- Whole Grain Molasses Cookies
- White Chocolate Cranberry Pistachio Cookies
- ANZAC Biscuits
- White Chocolate Cherry Macadamia Nut Cookies
- Hazelnut Shortbread Cookies
- Healthy Peanut Butter Cookies
- Gluten Free Chocolate Chip Cookies
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Coconut Butterscotch Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , softened
- 1/2 cup white sugar
- 1/2 cup brown sugar , firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened dried coconut flakes
- 1 1/2 cups butterscotch chips
Instructions
- Preheat the oven to 325 F.
- Sift the flour, baking powder, baking soda, and salt together into a small bowl.In a large bowl, cream the butter with an electric mixer on high speed until pale yellow and fluffy. Add the white and brown sugars and continue beating until the grittiness is gone when the mixture is rubbed between your finger and thumb. Add the egg and vanilla and beat on low speed until blended.Add the flour mixture to the butter mixture and, using a wooden spoon, stir until just blended. Do not over-stir. Add the coconut and butterscotch chips, stirring just until blended.
- Using a rounded tablespoon, drop the dough onto a lined or non-stick baking sheet, spacing the cookies about 2 inches apart.Bake the cookies for about 15 minutes, or until golden brown around the edges. Let the cookies cool briefly on the baking sheet before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough.
Nutrition
Originally published on The Daring Gourmet January 8, 2013
Adapted from Marie Simmons’ “Butterscotch Coconut Cookies”.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Love this recipe! I did toàst my coconut before I added it both times I made this; the first time I made with semi-sweet chocolate chips and the second time with white chocolate chips. Excellent both times! Thank you for the recipe!
Awesome, Autumn, thank you so much for the feedback and I’m thrilled that you enjoyed them!
EXCELLENT!!!! I was very impressed with the end results of this recipe – delicious. I used butterscotch chips. Definitely will make this again but I will cut back on sugar a little.
Thank you, Junebug, I’m so glad you enjoyed them!
I love these cookies! They’re now my go-to. My question is do you really ever get rid of the grittiness of the butter and sugar combination? I started out beating them for 10 minutes but they still felt gritty. Today I only did 5 minutes since I read somewhere that overbeating can have a negative impact as well. How do you get rid of the grittiness?
Thank you so much, Julie! Getting rid of the all of the grittiness: Realistically no, not all of it. As long as the butter is softened and the other ingredients are room temp you’ll at least be able to eliminate a lot of it.
The cookies were delicious, I used caramel chips, although I used 1 cup of each coconut and caramel chips instead of 1.5 cups each because the recipe didn’t have enough dough, I still had too much chips and coconut in dough. But they still turned out very good.
Super yummy cookie! I used caramel chips instead of butterscotch and they were delicious!
I’m so glad, Brittany, thank you!
Followed this recipe exactly, but it was way to dry to stick together. Maybe I was supposed use 2 sticks of butter?
I forgot to say I skipped the butterscotch chips as I wanted a simple coconut cookie.
I made them today, they were fantastic. I reduced the sugar to a little less than half a cup (98 g) and they were still too sweet (I don’t like overly sweet cookies), so I guess 70 g of sugar would be enough. I had to add about 1/4 cup of organic liquid cream as the dough was too dry. They turned out great. My husband loved them. I’ll definitely make them again.
I’m looking for a recipe with butterscotch flavor not chips. Can you melt the chips and add this to the recipe? Or would I have to adjust something, in order to do this?
Hi Lisa, I haven’t tried that so I’m afraid I can’t comment how that would impact the end result.
Is is 1 1/2 cups or bags of butterscotch chips? Thanks…they look amazing!
Hi Jacquie, thanks for catching that – it’s 1 1/2 cups.
Would the recipe need to be changed in any way to make these as bar cookies?
Hi Sandy, I’ve never tried making this recipe into bars and so I can’t offer an accurate opinion, but typically bars are firmer and have a different ratio of ingredients.
I made these today except instead of coconut i used oats. they are FABULOUS!! i have been craving butterscotch cookies and these are going to be my new go to recipe for them. thank you!
Thanks, Amanda! Butterscotch/Oat sounds yummy! So glad you enjoyed them and thanks so much for your feedback!
Saw them on FG – they look perfect!
These look delicious, beautiful pictures and lovely blog.
Thank you so much for the compliments!
These look so good!
Thanks, Elise! And they taste even better!