Ingredients:
1 1/2 Cups Of Nestle Toll House Butterscotch Chips
1 3/4 Cups Of Sweetened Shredded Coconut
1 1/2 Cups Of Montina Gluten Free All Purpose Baking Flour
1/3 Cup Of Billington's Natural Light Brown Muscovado Sugar
1/2 Teaspoon Of Arm And Hammer Pure Baking Soda
1/2 Teaspoon Of Rumford Company Baking Powder
1/2 Teaspoon Of Gourmet Mexican Pure Vanilla Extract
1/2 Teaspoon Of Morton Iodized Kosher Table Salt
1/2 Cup Of Softened Real Butter
1/3 Cup Of C&H Fine Granulated Sugar
1 Large Fresh Egg
Information:
Serving Size 22
224 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to preheat your oven to 325 degrees Fahrenheit, or 160 degrees Celsius. Next take out a large cookie sheet and grease it with butter or nonstick baking spray. Moving forward, next you will need to take out a large mixing bowl, and mix together the all purpose flour, baking soda, salt, and baking powder. Once you are done mixing these contents together, take out a second mixing bowl, add in the butter and both the white and brown sugar, then vigorously whip the ingredients together until they're light and fluffy. Once you are finished there, add one egg and the vanilla extract to the creamed butter, again thoroughly mixing the ingredients together until they're even and consistent. At this point you can combine the ingredients of both bowls, stirring rapidly until a firm cookie dough forms. Lastly you can now pour in the butterscotch chips and shredded coconut, stirring the cookie dough until this last set of tasty ingredients are evenly distributed throughout. You are now ready to bake your coconut butterscotch cookies, so begin placing small clumps of cookie dough onto your greased cookie sheet, leaving roughly two inches between each to accommodate expansion. Finally you can slide your cookies into the oven to bake for twelve minutes, or until they're golden brown. Let them cool for four minutes before serving.
