A bag of butterscotch chips in my cupboard greeted me (by falling out onto the counter) the other day and so I took this as a sign to make something with them. I found a recipe for pecan and oatmeal cookies, and so I just added the coconut and butterscotch chips because I have this, well, it’s a problem. I like to add too many extras to a cookie. Sometimes I can keep it simple and show some restraint, but most of the time I have the urge to add more and more goodies.
These cookies are very sweet, so one was enough for me. I could eat probably 3 oatmeal raisin cookies in one sitting, but one of these sweet little things is enough sweet for me. You could easily leave out the butterscotch chips or replace them with chocolate chips. You can play around with the add-ins, so make them how you like them. Enjoy!
Oatmeal, Pecan, Coconut & Butterscotch Cookies
- 1/2 cup shortening
- 1/2 cup butter, room temperature
- 1 cup packed brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup chopped pecans
- 1 cup coconut
- 1 cup butterscotch chips
- In a bowl, cream shortening, butter and sugar.
- Add eggs one at a time, then and vanilla.
- Combine flour, baking soda and salt; gradually add to creamed mixture.
- Stir in oats, coconut, nuts and chips. Chill for at least 30 minutes.
- Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets.
- Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.