This post may contain affiliate links which won’t change your price but will share some commission.
Toll House Butterscotch Chip Cookies with Coconut – A traditional soft toll house cookie with a twist.
The story goes that Toll House cookies were invented by The Toll House Inn in Massachusetts by the owner’s wife, Ruth, who did all the cooking. So today I want to say a great big THANK YOU to Ruth! And to let her know that I changed the recipe a bit by adding butterscotch chips and coconut to my Toll House Butterscotch Chip Cookies with Coconut.
Since butterscotch tastes like brown sugar and butter, it goes very well in this recipe and compliments the sugars and butter in the cookie. The coconut adds a secondary flavor and some additional moisture to keep this cookie soft. And oh do these make your house smell delicious while they are baking!
If you like these you will also like Soft and Chewy Blondies
Print
Toll House Butterscotch Chip Cookies with Coconut
- Yield: 2 1/2 dozen 1x
Ingredients
- 2 1/4 cups flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1 cup of soften butter (2 sticks)
- 1 teaspoon vanilla
- 2 eggs
- 1 bag butterscotch chips
- 1 cup sweetened coconut flakes
Instructions
- Heat oven to 375°
- In a stand mixer or with a hand mixer, beat eggs, sugars, butter and vanilla.
- Add the flour 1/2 cup at a time and beat until it is fully mixed.
- Fold in butterscotch chips and coconut flakes and stir by hand.
- Using a cookie scoop or a tablespoon, drop cookies on to a cookie sheet covered with a non-stick cookie mat or parchment paper.
- Bake for 12 minutes.
Leave a Reply