Butterscotch Oatmeal Cookies

🧂 Ingredients

• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. sea salt
• 1 cup granulated sugar
• 1 cup light brown sugar

  packed
• 1 cup salted butter

  softened (2 sticks)
• 2 large eggs
• 1 tsp. pure vanilla extract
• 2 cups old-fashioned oatmeal

  dry
• 1 cup sweetened coconut
• 1 cup pecans

  or walnuts, chopped (measure after chopping)
• 24 oz. pkg. butterscotch chips

  (two 12-ounce packages)

Instructions

• 1 Preheat oven to 350°F.
• 2 Grease two large cookie sheet pans.
• 3 Set aside.
• 4 In a large mixing bowl, mix together the butter, brown sugar, granulated sugar,
  eggs, vanilla, baking powder, baking soda and salt.
• 5 Blend well with an electric mixer until smooth.
• 6 Stir in flour, coconut, oatmeal, Butterscotch chips and pecans until thoroughly
  mixed.
• 7 Press cookie dough into a ¼ cup scoop using a scant measure (about 7/8 full).
• 8 Press firmly or the dough will crumble when you drop the scoopfuls of cookie
  dough onto a cookie sheet.
• 9 Space cookies 2 to 3 inches apart on greased baking sheets.
• 10 Bake for 17 to 22 minutes or until lightly browned and just set.
• 11 Rotate cookie sheets on oven racks after 9 minutes of baking time.
• 12 Transfer to wire racks to cool completely. 

Nutrition Info