Coconut Butterscotch Cookies
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|2 1/4 c||all purpose flour|
|1 tsp||baking soda|
|2 stick||butter - softened|
|3/4 c||brown sugar, firmly packed|
|1 tsp||rum extract|
|1 pkg||butterscotch chips (approx 10 oz size)|
|7 oz||shredded coconut, toasted, divided|
|1 pkg||coconut cream pudding mix|
Lowell, AR (pop. 7,327)
Member Since Nov 2011
These are a favorite of my 5 year old son. They make several dozen, and they normally don't last for more than a day and a half, maybe two. (If i wasn't watching, they wouldn't last two hours.) He is my toughest critic, so I'm hoping you like them as much as he does.
Toast coconut (I use the toaster oven) until it is light golden brown
Preheat oven to 350. Spray 9x13 baking sheet with non-stick spray
Into a large mixing bowl, mix sugar, brown sugar, soda, salt and coconut cream pudding mix. Add eggs, one at a time, rum extract, and butter and beat until smooth. Beat in 5oz coconut. Gradually add flour until well blended. Mix in butterscotch chips.
Drop dough by rounded teaspoons onto cookie sheet
Slightly flatten top of each ball with the back of a teaspoon and drop a pinch of the remaining toasted coconut onto each cookie
Bake 12-14 minutes or until toothpick inserted into center of cookie pulls out clean.
Place on a wire rack to cool. (Then snag one warm for yourself before everyone else gets to them, or there may be none left :) Enjoy!)