Sometimes after a long day of work, I come home craving something sweet – a warm, chewy cookie with a tall glass of milk is just the thing that will curb my sweet tooth. In particular, these coconut, butterscotch, and chocolate chip cookies are amazing and are sure to make you smile after a long day. Not only are there semi-sweet chocolate chips in these cookies, but there’s my favorite, white chocolate chips as well. White chocolate goes very nicely with coconut and butterscotch goes nicely with coconut and chocolate, so basically, all the flavors in these cookies go very nicely with each other. Did I mention that besides pizza, my hubby also likes to bake cookies sometimes? Well he does, and sometimes he surprises me with these treats. Enjoy!
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 6 tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup butterscotch chips
- 3/4 cup white chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup shredded coconut
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a bowl, sift together the flour, baking soda and salt and set aside.
- In the bowl of a stand mixer, beat the butter, brown sugar and granulated sugar until smooth.
- Add the egg and vanilla and beat until well blended.
- With a wooden spoon, add the dry ingredients and stir just until incorporated.
- Stir in the butterscotch chips, chocolate chips, and coconut.
- Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2″ apart.
- Bake the cookies, 1 sheet at a time, until lightly browned, about 10-13 minutes.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 3 days.