Oatmeal Coconut Scotchies

January 5, 2009 in baking, christmas, contest, cookies

(Don’t forget to enter Lou Manna’s “Best Looking Food of 2009 contest” to win everything you could possibly need for food photography! See my previous post for details. Contest ends February 16th, 2009)

Christmas 2008: oatmeal coconut scotchies

We made the usual sugar cookies this year but I do not have any photos, was so dark at the time and, well, who needs ANOTHER sugar cookie shot!

When shopping for cookie making ingredients, I picked up a bag of butterscotch chips without any particular plans for them. I made a couple of test sugar cookies studded with the chips but they seemed too plain. I took a peek at the recipe on the bag and found that I was latently craving oatmeal cookies, just like the ones in the bag’s recipe (amazing coincidence huh?)!

I changed the recipe to include sweetened coconut flakes because, well, they were on hand in my pantry and I love how they lend moistness.

I highly recommend these cookies. They pack a LOT of flavor and the flavor layers itself, delivering a long lasting experience. They also hold their flavor and moistness well on the counter, the few days until they are all gone. You can make them softer by not baking the full recommended period. Experiment with it.

Christmas 2008: oatmeal coconut scotchies

Oatmeal Coconut Scotchies (Adapted from this recipe which you may find on your bag of Nestle Butterscotch chips)

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 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 or grated peel of 1 orange
  • 3 cups quick or old-fashioned oats
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3/4 cup Sweetened coconut flakes (I used these)

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, coconut flakes, and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Christmas 2008: oatmeal coconut scotchies

Have you ever noticed that your cat WILL be in the best spot for shooting? This is because they like it warm and sunny. If in doubt of where to shoot in a hurry, find your cat. We have 5 so I usually have to kick one out of the best spot. Sometimes, the cats just WON’T move.

Christmas 2008: Leo refusing to move for the shot

Leo is tenacious.

Christmas 2008: Leo refusing to move for the shot

Let me know if you make these and how they work out for you.

If you are a chocolate fiend, I don’t see why you can not pitch in a couple of tablespoons of powdered baking cocoa into the flour part, mix well before adding liquids.

Buen Provecho!