Coconut Butterscotch Cookies

Coconut Butterscotch Cookies | Sprinkles for Breakfast

Inspiration is an odd thing. Sometimes you have to go looking for it (thank you pinterest), and other times it just hits you out of nowhere. This week's recipe comes from the latter. While my mom has been sick, she has only been able to eat certain number of things - and one of those things is a quesadilla. Living in California, we are definitely not short in the Mexican food category, so there are plenty of options for her. But her favorite is this little place called La Sirena Grill in Laguna. La Sirena is good Mexican food. They only use the freshest ingredients, are not afraid of a little spice and have this authentic flare about them (none of that tex-mex stuff). But my mom's favorite part - the cookies. For some unknown reason, they decided to start selling giant cookies along with their tacos and burritos. Not very Mexican, but no one seems to be complaining. Her favorite is the coconut butterscotch. She challenged me to make my own (so she could have them whenever she wanted of course). I accepted the challenge and came up with these guys. A perfect combination of the buttery coconut cookies and the crunch of the oatmeal butterscotch. She was pretty happy with the results! 

So always be on the look out for inspiration, because you never know when your next great idea is going to hit! It could even be when you go pick up some tacos for lunch today. And if that doesn't work, head over to our pinterest page. It is always a good spot to go when inspiration is needed. 

Coconut Butterscotch Cookies | Sprinkles for Breakfast

Coconut Butterscotch Cookies

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups flour
  • 1 1/2 instant cup oatmeal
  • 1 teaspoon baking soda
  • 1 tsp baking powder 
  • 1/2 teaspoon salt
  • 2 cups Baker’s sweetened flaked coconut
  • 2 cups butterscotch chips 
Coconut Butterscotch Cookies | Sprinkles for Breakfast

Directions 

  1. Preheat the oven to 350 degrees and prepare a baking sheet lined with parchment paper. 
  2. In a mixer fitted with a paddle attachment, cream butter and sugars.
  3. Add vanilla and eggs until combined.
  4. Add flour, baking powder, baking soda and salt until combined.
  5. Add instant oatmeal and mix until combined.
  6. Fold in coconut and butterscotch chips with a spatula.
  7. Scoop out 1 1/2 inch balls and place on baking sheet about 2" apart.
  8. Bake for 12-15 minutes or until edges just begin to turn golden. 
Coconut Butterscotch Cookies | Sprinkles for Breakfast
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