Oatmeal Scotchies with Coconut at High Altitude
- 1 cup of unsalted butter, softened
- 1 cup brown sugar
- 1/3 cup sugar
- 2 large eggs
- 2 tsp. vanilla
- 1 & 3/4 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2.5 cups of quick oats
- 1/2 cup shredded coconut
- 1 bag of butterscotch chips
Beat butter and sugars until mixed.
Add eggs one at a time, vanilla, and mix again.
Then add all dry ingredients to same bowl and stir just until flour is all incorporated.
Stir in oats, coconut, and the bag of butterscotch chips (I prefer Guittard butterscotch chips brand most because they have the highest quality ingredients).
Bake at 375 degrees for 10-12 minutes just until the edges are golden and no more or they will over-bake.
(I use my Silpat f0r the perfect cookie)
Remove from the oven and let them sit on a cooling rack. Then remove from pan and store in airtight container.
A twist on Oliver’s Eggnog – using Jamie Oliver’s Eggnog recipe I made it my own using a mixture of Colorado’s finest Montanya Platinum Rum, Brandy, and Bourbon.