Coconut Butterscotch Cookies Food

COCONUT-BUTTERSCOTCH-FUDGE COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.
• Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

OATMEAL SCOTCHIES COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
• Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

NO-BAKE BUTTERSCOTCH-COCONUT COOKIES

Steps:

• Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
• Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
• Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
• Do Ahead
• Cookies can be made 5 days ahead. Store in an airtight container and chill.

COCONUT BUTTERSCOTCH COOKIES

Steps:

• 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!)

BUTTERSCOTCH COCONUT SQUARES

Steps:

• Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.

BUTTERSCOTCH COOKIES

Steps:

• In a medium bowl, whisk together flour, baking soda and salt. Set aside.
• In the large bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and creamy, about 3-4 minutes.
• With the mixer on low speed, add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract.
• Gradually add the flour mixture, just until combined (do not over-mix). Stir in the butterscotch morsels.
• Cover the dough and chill in the refrigerator for at least 1 hour.
• Preheat oven to 375° F. Line baking sheets with parchment or silicone mats.
• Drop dough by rounded tablespoons two-inches apart on the prepared baking sheets. Place the baking sheets back in the refrigerator or in the freezer for about 10 minutes to chill again.
• Bake for 8-10 minutes, or just until light brown around the edges. The centers will still be soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

BUTTERSCOTCH-COCONUT DROP COOKIES

Steps:

• Preheat oven to 375.
• In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
• Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.

COCONUT BUTTERSCOTCH COOKIES

Steps:

• 1. Preheat oven to 375 degrees, for 10 minutes, then turn down to 350 degrees.
• 2. Combine the flour, baking soda, and salt in a small bowl. In another bowl beat together the butter, sugar, brown sugar, vanilla,until creamy. Add eggs one at a time , beating well after each addition.
• 3. Gradually beat in the flour mixture, stir in the coconut, butterscotch chips, and nuts. Drop by rounded Tablespoon onto an ungreased cookie sheet. ( I use a small melon ball scoop to drop the cookies ) that way each cookie is the same size .
• 4. Bake for 9-12 minutes or until golden brown . Cool on baking sheets for 2 minutes then place on wire rack to cool comletely.
• 5. PAN COOKIE VARIATION : Grease a 15 x 10 inch jelly-roll pan prepare dough as above . Spread into prepared pan . Bake for 20-25 minutes or until golden brown. cool in pan on a wire rack, cut into bars. Makes about 4 doz.

BUTTERSCOTCH-COCONUT COOKIES

Steps:

• Preheat oven to 325 degrees.
• Line 2 baking sheets with parchment paper.
• Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
• In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
• Add the sugar and brown sugar and beat until well combined, about 2 minutes.
• Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
• Add the dry ingredients and mix on low speed just until blended.
• Add the coconut and butterscotch chips, mixing just to incorporate.
• With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
• Bake until the cookies are golden brown around the edges, about 15 minutes.
• Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.