(This post contains affiliate links. Read my disclosure policy here.)
I was going through my file folder of printed recipes I’ve collected over the years, and discovered an empty bag of butterscotch morsels. I’d kept the empty bag because I wanted to have the recipe even if I bought the generic butterscotch chips. I love the flavor of butterscotch and the sight of the bag brought on the urge to bake some cookies.
I wanted to revise the basic recipe and one of my co-workers suggested adding toasted coconut. Toasted coconut, butterscotch chips, and oatmeal sounded like a great combination to me. I couldn’t wait for the weekend so I would have time to bake.
I toasted the coconut to a light golden brown before adding it to the cookie dough.
I served these at a family function and received great reviews.
If you’re looking for a new twist on an old classic, give these Toasted Coconut Butterscotch Oatmeal Cookies a try. I’ll bet you can’t eat just one!
LOOKING FOR MORE COOKIE RECIPES?
- Lemon Cookies with Lemon Glaze
- Healthier Chocolate Chip Cookies with Quinoa and Almond Butter
- Chocolate Chip Peanut Butter Cookies
- Frosted Powdered Sugar Cookies
- Double Chocolate Pecan Chip Cookies
If you like this recipe, follow my Gluten Free Cookies board on Pinterest.
Toasted Coconut Butterscotch Oatmeal Cookies are sweet and chewy with a hint of coconut.
- 1 1/4 cups gluten-free flour
- 1/2 teaspoon xanthum gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter or margarine softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick or old-fashioned oats
- 1 cup toasted coconut
- 1 11 oz package butterscotch flavored morsels
Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone liners.
Stir together flour, xanthum gum, soda, salt and cinnamon in small bowl.
Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixing bowl until thoroughly combined.
Gradually beat in flour mixture.
Stir in oats, toasted coconut and morsels.
Drop the dough by 2-tablespoon portions onto the prepared baking sheets.
Bake for 9 to 10 minutes. Cool on baking sheets for 2 minutes. Remove cookies to wire racks to cool completely.
Cookies will not spread. If you like a flatter cookie, press dough down on baking sheets before baking.
Recipe slightly adapted from Nestle Oatmeal Scotchies