These cookies are a HUGE hit with the boys and Mr. Man. They are a blend of savory sweetness with the flavors of cinnamon, butterscotch and coconut coming together in a chewy-good oatmeal cookie. I make my cookies big enough that I get an even two dozen out of this recipe.
1/2 c. butter (softened) or Crisco (I always use butter-flavor Crisco)
3/4 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 c. all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon of salt (optional, I don't add it)
2 c. Quaker old-fashioned oats (preferred to quick oats)
3.5 oz. (1/2 bag) Baker's angel flake coconut
6 oz. bag of butterscotch chips
1 c. chopped pecans (any nut would be great -- walnuts, peanuts, et cetera)
Preheat oven to 350 degrees.
Combine flour and baking soda and sift together in a separate bowl. Set aside.
Cream together butter/Crisco, sugars and egg. Blend in vanilla. Scrape the sides of the bowl if using an electric stand mixer to be sure everything is creamed together and there are no lumps.
Add the sifted flour and baking soda; mix well to combine. Add the oats; mix well to combine.
Stir in coconut, butterscotch chips and pecans.
Drop cookies (1-2 tablespoon size) onto a non-greased cookie sheet. Bake for aproximately 15 minutes or until slightly golden brown on top. These cookes are best chewy; do not overbake. Enjoy with a huge glass of milk! :)
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