Butterscotch-Coconut Cookies

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READY IN: 1hr
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • Line 2 baking sheets with parchment paper.
  • Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
  • In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
  • Add the sugar and brown sugar and beat until well combined, about 2 minutes.
  • Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
  • Add the dry ingredients and mix on low speed just until blended.
  • Add the coconut and butterscotch chips, mixing just to incorporate.
  • With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
  • Bake until the cookies are golden brown around the edges, about 15 minutes.
  • Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.
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