Butterscotch and Coconut

When I'm thinking about making cookies it's usually along the lines of chocolate, maybe with cherries, oatmeal with milk chocolate chips...I don't know...lately I've been in the flashy chocolate kind of mood so maybe that's why it was so surprising that I decided to make a batch of Butterscotch Coconut Drops.

I made the recipe a few years ago at Christmas and found them to be so insanely good that I flagged it. You'll be amazed at people's reactions. Everyone who tried them seemed to flip out. One girl even proclaimed it was her new favorite cookie. It seems like a ho-hum innocent cookie until you eat it and then, next thing you know, you're an addict and you're pulling up your couch cushions looking for change for another bag of coconut.

Here's the recipe:

Butterscotch Coconut Drops

3/4 c sugar
3/4 c firmly packed brown sugar
1 c butter, softened
2 eggs
1 t vanilla
2 1/4 c all-purpose flour
1 t baking soda
1/2 t salt
2 c flaked coconut
1 c butterscotch chips

Heat oven to 375. In large mixer bowl combine sugar, brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking soda and salt. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). By hand, stir in coconut and butterscotch chips. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake for 8 to 10 minutes or until edges are golden brown. Let stand 1 minute: remove room cookie sheets. Makes about 3 1/2 dozen cookies. From Lake O' Lakes Recipe Collection.

I love how they kept saying (1 to 2 minutes) in nearly every sentence. By the last time I thought they were just starting to mess with me!