Coconut Butterscotch Cookies

Melynda Camp Recipe

By Melynda Camp tomgan1515

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.


Recipe Rating:
 5 Ratings
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
A delightful, buttery cookie! The sweet, rich flavors of the coconut and butterscotch are a surprising - and tasty - pairing.

Ingredients

2 1/4 c
all purpose flour
1 tsp
baking soda
2 stick
butter - softened
1 tsp
salt
3/4 c
sugar
3/4 c
brown sugar, firmly packed
1 tsp
rum extract
2 large
eggs
1 pkg
butterscotch chips (approx 10 oz size)
7 oz
shredded coconut, toasted, divided
1 pkg
coconut cream pudding mix

Directions

1
Toast coconut (I use the toaster oven) until it is light golden brown
2
Preheat oven to 350. Spray 9x13 baking sheet with non-stick spray
3
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.
4
Drop dough by rounded teaspoons onto cookie sheet
5
Slightly flatten top of each ball with the back of a teaspoon and drop a pinch of the remaining toasted coconut onto each cookie
6
Bake 12-14 minutes or until toothpick inserted into center of cookie pulls out clean.
7
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!)