Butterscotch Coconut Cookies

I was cleaning up my pantry today. I found many bags and containers of leftover, soon expired ingredients. So I threw most of them together and made some granola bars. Still left with some butterscotch chips and shredded coconut, I decided to put the two together. I was never a big fan of butterscotch, but these cookies came out soft, sweet and chewy, they are super yummy ! So if you have some leftover ingredients in your pantry, don’t feel shy to experiment, you never know what you can come up with.

Makes about 40 cookies
Total time = 30 minutes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup canned coconut milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup butterscotch chips
  1. Preheat oven to 350ΒΊF
  2. Sift together flour, baking powder and salt, set aside
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
  4. Add eggs, vanilla and coconut milk, mix until blended, scraping sides and bottom of mixing bowl
  5. Stir in shredded coconut and butterscotch chips
  6. Drop about 1 tablespoon each of dough onto cookie sheets lined with parchment paper, spacing 2 inches apart
  7. Bake for about 12 minutes until edges are golden

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