Coconut Chow Mein Butterscotch Cookies

By cecelia26_

Ingredients

• 1/2 cup Unsalted Butter, Softened
• 1/2 cup Light Brown Sugar, Firmly Packed
• 1/4 cup Granulated Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 1/2 cups All-purpose Flour
• 3/4 teaspoon Baking Soda
• 1/8 teaspoon Salt
• 3/4 cup Shredded Coconut (unsweetened)
• 3/4 cup Chow Mein Noodles
• 1 cup Butterscotch Morsels
• 3/4 teaspoon Flaky Sea Salt (Any Coarse Salt Will Work)

Details

Servings 2
Adapted from tastykitchen.com

Preparation

Step 1

Preheat oven to 350°F.
In a large bowl, beat together the butter and sugars until creamy. Add egg and vanilla extract and beat to combine.
In a separate bowl combine the flour, baking soda, salt and coconut. Add the dry ingredients to the wet and stir to combine. Stir in noodles and butterscotch chips.
Roll dough into balls about the size of golf balls (approximately 1 1/2 tablespoons of dough) and place them two inches apart on ungreased baking sheets. Flatten the tops slightly with a glass. Sprinkle the tops lightly with sea salt.
Bake for 12-15 minutes or until lightly browned but still soft. (I prefer mine slightly undercooked.)
Cool slightly on baking sheets. Then remove to wire racks to cool completely.