Last month, I wanted to make butterbeer (If you don’t know what butterbeer is, my friend, you must live in a shoe. Harry Potter. Look it up) so I bought butterscotch chips. No one is really a fan of butterscotch in my house. Me? I like everything. I try everything. There is nothing out there that I absolutely hate, food wise (that’s actually a lie. I cannot STAND liver. Even though you can make it fill the house and smell delicious, as soon as it touches my tongue, it’s an instant gag)
I know. The picture is pretty blurry. But as soon as I realized this, the cookies were all gone. I’ve got to say, they were that good. My sister, who is adamant that she does not like butterscotch was addicted to them. Obviously, I didn’t tell her what was in them (although it seemed very obvious to me. They are sticking right out of the cookies!) but she did try to guess. Maple Syrup? Cinnamon? Nope. I put none of those ingredients into this cookie, but good try.
I like cookies with texture. Something to bite into. This one definitely has a lot of texture, since I put my whole kitchen into it. (Not really. But I’ve now realized that it’s a lot of fun to mix around ingredients and see what happens)
What you’ll need:
– 1/4 cup butter, softened
-1/4 cup shortening
-1/4 cup brown sugar, packed
-1/4 cup white sugar
-1 teaspoon vanilla extract
-1/2 cup all-purpose flour
-1/2 cup whole wheat flour
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-1 cup butterscotch chips
-1 cup flaked coconut
1. Preheat oven to 375˚F
2. Beat butter, shortening, and sugars in a large bowl until light and fluffy. Beat in the egg and vanilla.
3. In a separate bowl, combine the flours, salt and baking soda. Slowly pour the dry ingredients into the wet ingredients, mixing until fully incorporated.
4. Fold in the coconut and the butterscotch chips.
5. Drop by rounded tablespoonfuls onto lightly sprayed baking sheets
6. Bake for around 10-12 minutes, or until lightly browned. Let cool on wire racks