Oatmeal Coconut Walnut Butterscotch Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
2 1/3 cups all-purpose flour2 tsp baking powder1 1/2 tsp baking soda1 tbsp ground cinnamon1/2 tsp salt3 1/2 cups quick cooking rolled oats1 cup unsalted butter, softened at room temp1 1/2 cups light brown sugar1/3 cup granulated sugar2 large eggs2 tsp pure vanilla extract1 1/4 cup sweetened shredded coconut 1 1/2 cup walnuts, chopped
The original recipe claimed 5 dozen cookies, I only got 4 dozen, so that's what the nutrition facts are calculated for.
Preheat oven to 375F degrees. Grease or line cookie sheets with parchment paper.
Sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oatmeal. Set aside.
In the bowl of a stand mixer on medium speed, cream butter and both sugars until light and fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
On low speed, and flour-oatmeal mixture until just blended. Add coconut and walnuts and mix until combined.
Drop tablespoonfuls of dough onto cookie sheets, spacing them about 2 inches apart. Flatten slightly (I skipped this step, and they're fine!). Bake for 12-14 minutes or until golden brown -- CHECK THE EDGES! This is where you'll see the color more so than on top. Nobody likes a burnt cookie bottom!
Cool cookies on sheet for 5 minutes and move to wire rack to finish cooling.
Number of Servings: 48
Recipe submitted by SparkPeople user GAPINTHEVOID.
Preheat oven to 375F degrees. Grease or line cookie sheets with parchment paper.
Sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oatmeal. Set aside.
In the bowl of a stand mixer on medium speed, cream butter and both sugars until light and fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
On low speed, and flour-oatmeal mixture until just blended. Add coconut and walnuts and mix until combined.
Drop tablespoonfuls of dough onto cookie sheets, spacing them about 2 inches apart. Flatten slightly (I skipped this step, and they're fine!). Bake for 12-14 minutes or until golden brown -- CHECK THE EDGES! This is where you'll see the color more so than on top. Nobody likes a burnt cookie bottom!
Cool cookies on sheet for 5 minutes and move to wire rack to finish cooling.
Number of Servings: 48
Recipe submitted by SparkPeople user GAPINTHEVOID.
Nutritional Info Amount Per Serving
- Calories: 181.0
- Total Fat: 9.2 g
- Cholesterol: 8.9 mg
- Sodium: 126.7 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.3 g
- Protein: 2.4 g
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