These cookies are soft, chewy, sweet, and amazing, and I hope you like them as much as I do. I love the combination of the butterscotch chips and coconut, and in a cookie especially, I don’t know what could be better :).
The brilliant addition of honey allows these cookies to stay soft and chewy for days after baking, so, if you’re like me and tend to purposely underbake your cookies, try to make sure that they are cooked through this time.
I didn’t really make any modifications to this recipe, other than replacing chocolate chips with butterscotch chips and adding some flax, vanilla extract, and coconut. Anyways, without further ado, here is the recipe!
Butterscotch Coconut Cookies – from Baking Bites
Makes about 4 dozen cookies
1 cup butter, room temperature
1 cup brown sugar
1/4 cup white sugar
1/4 cup honey
2 large eggs
1 tsp vanilla
2 1/4 cups all purpose flour
1 tbsp flaxseed meal
1/2 tsp baking soda
1 tsp salt
1 – 1 1/2 cups butterscotch chips
3/4 – 1 cup shredded coconut
Preheat your oven to 325F and line your baking sheets with parchment paper.
In a medium bowl, whisk together flour, flaxseed meal, baking soda and salt, set aside.
In a large bowl, cream together butter and sugars until they are light and fluffy, next beat in the honey, vanilla, and eggs, adding the eggs in one at a time.
Using a low speed on your mixer, slowly incorporate the flour mixture into the honey mixture, then stir in the butterscotch chips and coconut.
Scoop cookie dough into balls (approximately 1-inch) and place onto your baking sheet, these cookies tend to spread a bit, so try to leave a bit of extra space (about 2 inches) between each cookie.
Bake for 15-17 minutes, until cookies are golden brown, let them cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Enjoy warm with a glass of milk :).