Butterscotch Oatmeal Cookies

Julie, Peanut Butter Fingers

Chocolate chip and oatmeal raisin cookies will always be a family favorite, but when you’re feeling a little adventurous and want a cookie with tons of delectable ingredients, these coconut walnut butterscotch oatmeal cookies are sure to please. With sweet butterscotch and chewy coconut, these oatmeal cookies are packed with fun in every bite.

Butterscotch Oatmeal Cookies
By Peanut Butter Fingers
Makes about 3 dozen cookies


1 cup flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 cups old-fashioned oats
½ cup (1 stick) butter, softened
½ cup sugar
½ cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2/3 cup walnuts
2/3 cup coconut
2/3 cup butterscotch chips


Preheat oven to 350°F. Line cookie sheet with parchment paper.

In medium bowl, whisk together flour, baking soda, baking powder and salt. Stir in oats. Set aside.

In large bowl, cream butter and sugars until fluffy. Blend in eggs and vanilla. Gradually add flour mixture. Stir in walnuts, coconut and butterscotch chips.

Drop dough by tablespoonsful onto baking sheet and bake for approximately 12 minutes, or until edges of the cookies are lightly browned. Allow cookies to remain on baking sheet for 3 minutes. Move to wire rack and cool completely.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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