Hi, Everybody! I hope you're all having a great week! I'm so excited to share this recipe with you today, because it's my new favorite cookie recipe! These Butterscotch Coconut Cookies are AMAZING! I don't think I've ever made a cookie this good. It's sweet and chewy and the butterscotch and coconut are so good together! If you're looking for a new cookie recipe and have never made these before, you NEED to try them! The recipe comes from the Williams Sonoma Baking Book, which is one of my favorite baking cookbooks! Here's the recipe for you...
BUTTERSCOTCH COCONUT COOKIES
The Williams Sonoma Baking Book
*Makes 4 dozen cookies*YOU WILL NEED:
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 tsp vanilla extract
1 1/2 cups sweetened shredded dried coconut
1 1/2 cups (9oz) butterscotch chips
DIRECTIONS:1. Sift together flour, baking powder, baking soda and salt in a small bowl. Next, in your electric mixer bowl, cream together butter, sugar, brown sugar, vanilla extract and egg, until you get a smooth, creamy mixture.
2. Slowly with the mixer running, begin adding the flour mixture to the butter mixture until it is well mixed. Then, add the coconut and butterscotch chips, mix well, wrap in plastic wrap and refrigerate for 20 minutes.
3. Preheat your oven to 325 deg F and line your baking sheets with parchment paper. Shape the dough into 1-inch balls (leave space in between the cookies on the baking sheet as they will spread out). Bake for 15 minutes, or until the edges are nice and golden brown.