PREP TIME: 15 mins / COOK TIME: 10 mins / TOTAL TIME: 55 mins
Servings: 48 / Yield: 4 dozen cookies: 3-inch cookies
INGREDIENTS:
1 cups unsalted butter at room temperature
¾ cup brown sugar
½ cup white sugar
2 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups quick-cooking rolled oats
1 cup butterscotch chips
½ cup sweetened flaked coconut, or 1/2 cup chopped pecans (Optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in butterscotch chips and coconut. Drop dough by tablespoonfuls about 2 inches apart onto the baking sheets.
Bake cookies in the preheated oven until bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.
Set aside and allow to cool
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