Chewie Cookies with Coconut,Oatmeal,&Butterscotch

By OralW

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp table salt
• 2 sticks unsalted butter, softened (16 Tbsp)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups old-fashioned rolled oats
• 1 cup sweetened shredded coconut (I used unsweetened shredded)
• 1 cup butterscotch chips
• 1 cup chopped pecans, toasted

Details

Servings 3
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

1. Whisk together flour, baking powder, baking soda, and salt.

2. Cream butter, brown sugar, and granulated sugar in a large bowl with a hand mixer on medium speed until light and fluffy, about 5 minutes.

3. Add eggs and vanilla to creamed mixture; beat on low speed until well blended. Add half the four mixture; beat on low speed until ingredients are combined. Add raining flour, beating only until flour is incorporated.

4. Fold oats, coconut, butterscotch chips, and pecans into dough until evenly distributed. Cover dough; chill at least 1 hour.

5. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop mounds of dough (each about 1 1/2 Tbsp) onto prepared baking sheets, spacing them 2 inches apart.

6. Bake cookies, one sheet at a time, until golden but still a little moist, 11 to 13 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to a rack to cool completely.

NOTE: This dough can be made ahead, wrapped tightly in plastic wrap, and stored in the freezer for up to 1 month until ready to use. Thaw dough in the refrigerator before baking cookies as directed.