Coconut Butterscotch Cookies

My dad and I are huge fans of coconut, whether it is in 7 layer bars, cookies, baked oatmeal, etc.  We also love the excessively sweet flavor of butterscotch.  So, I decided to empty the pantry shelves a little, and make a combo cookie.  Now, there is no butter in this recipe… It has been replaced with coconut oil.  It was not necessarily for nutritional benefits because butter and coconut oil have similar calorie levels.  I just was interested to see what this baking fad was all about, and how it would alter baking methods.  The cookies were soft and chewy.  Perfect with some milk to cut the sugar!

Coconut Butterscotch Cookies (24 cookies)

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. coconut oil, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 2 egg yolks

1 tablespoon vanilla extract

1 cup butterscotch chips

1 cup shredded sweetened coconut

Pre-heat the oven to 325 degrees.  Add all the ingredients together in one bowl.

Beat the oil and sugar together.  Add in the eggs and vanilla.  Slowly add in the dry ingredients.  Stir in the shredded coconut and chips.

Roll dough into 1/3 cup balls and place on lined cookie sheets.  Give some space in between each cookie.  Bake for 12-14 minutes until they are a light brown.

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