I have craving cookies for the last several days but have been out of chocolate chips. I remembered last night right before dinner that I had butterscotch chips so I went online and started perusing recipes and found this one. Sort of.

I changed a few things.

It was necessary.

The result? Some of the most amazing cookies I have ever eaten. Soft and chewy and a little crisp all at the same time. I thought for sure Jeremiah would hate them since he likes neither butterscotch nor coconut and had prepared myself for the fact that I was likely going to have eat the entire batch myself.

Then he liked them.

On things like cookies I have a tendency to leave them out on the counter and not warn him that he is going to hate them. I let him just find out for himself.

It backfired this time. Oh well.

Ingredients

3/4 cup butter, softened

3/4 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups coconut

1 2/3 cups butterscotch chips

Preparation Instructions

Preheat the oven to 375º. In the bowl of a mixer or food processor, cream together the butter and both sugars.

Add the eggs and vanilla.

In another medium bowl whisk together the flour, baking soda, cinnamon and salt and add to butter mixture.

Add the coconut and chips and stir just until combined.

Drop heaping tablespoons onto an un-greased baking sheet, making sure they have room to spread.

Bake for about 10 minutes or until golden brown and have spread out and are nice and flat.

Allow to cool on the tray for about 5 minutes and then transfer to a wire rack.