Prep 10 mins
Cook 30 mins
I got this recipe from my mother-in-law years back and love it. No raisins so it appeals to everybody...and believe me you will get good reviews on this one. Always use real butter, and whatever you do....DO NOT OVERBAKE your cookies!! The butterscotch chips are optional, or you can substitute for white chocolate, chocolate, or mini M&M's...or use them all and call them Monster Cookies!! Oh, and I always double the recipe because by the time you take some to work, give some to the neighbors, and send some to school there won't be any left for you!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups raw quick-cooking rolled oats
- 3 1⁄2 ounces flaked coconut
- 12 ounces butterscotch chips (or chocolate etc)
- Preheat over to 375°.
- Combine flour, baking soda, and salt; set aside.
- In a large bowl cream butter, sugars, eggs and vanilla until light and fluffy.
- At low speed beat in flour mixture.
- Stir in oats and coconut until well blended. Add chips if desired.
- Drop by slightly rounded teaspoons 2" apart.
- Bake until just turning golden brown around edges, roughly 10-12 minutes.
This recipe was good, but very sweet. I skipped the coconut and my husband & other family members thought they were delicious! i will definitely be making these again. Thanks for posting your "oh so yummy" recipe. =)
This recipe is great. I did make a few adjustments based on what I had in the house -- I subbed out half of the white flour with 1/2 c almond meal flour and 1/2 c brown rice flour. Didn't have any coconut and only a few raisins, so I added in a few handfuls of sliced almonds instead. These cookies were chewy, sweet, buttery -- yum!
We really liked these. I left out the coconut, because none of us like it, but I added both butterscotch and simi-sweet chocolate chips. I got way more than 24 cookies - maybe 34. Thanks for the recipe!