In this scotchies cookies recipe, don't even think that you can eat only one! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to military troops.
Ingredients
- ¼ cups unsalted butter at room temperature: 1 piece
- brown sugar: 0.75 cup
- white sugar: 0.5 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- ½ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- salt: 1 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.25 tsp
- quick-cooking rolled oats: 3 cups
- butterscotch chips: 1 cup
- sweetened flaked coconut: 0.5 cup (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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In a mixing bowl, beat butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in butterscotch chips and coconut. Drop dough by tablespoonfuls about 2 inches apart onto the baking sheets.
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Bake cookies in the preheated oven until bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.
