Coco-Scotcheroo Cookies Recipe - Allrecipes.com
Coco-Scotcheroo Cookies Recipe
  • READY IN 27 mins

Coco-Scotcheroo Cookies

Recipe by  

"Butterscotch chip cookies with a bit of flaked coconut!"

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
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Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Beat the butter, shortening, brown sugar, and white sugar in a large bowl until light and fluffy. Beat in the egg, vanilla extract, and almond extract. In a separate bowl, whisk together the flour, baking soda, and salt. Stir the dry ingredients into the wet ingredients. Gently stir in the butterscotch chips and coconut. Drop dough by rounded tablespoons onto ungreased baking sheets.
  3. Bake until set and lightly browned, about 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes. Transfer cookies wire racks to cool completely.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 12 mins
  • READY IN 27 mins
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Reviews More Reviews

Aug 09, 2010

Excellent! Did 1/2 cup of margarine instead of adding the shorting. I decreased the white sugar to 1/4 cup. It think it is still too sweet. Next time I will decrease on the sugar again.

 
Apr 02, 2009

Delish~Very nice original taste. I used butter in place of shortening and watch these guys cause they burn easy. I recommend 8 min max.

 

18 Ratings

May 07, 2011

Well, learned my mom does NOT like butterscotch... but everyone else in my house loved it! My mom had to stop my dad from having too many. He liked the idea she didn't like it so there's more for him. Score 1 for dad! However, the great thing about this recipe is that butterscotch can easily replaced with chocolate chips. Score 1 for mom! Sorry dad.

 
Mar 31, 2010

I made the recipe exactly as it is written and we loved them! If you're a big fan of coconut and butterscotch, these are the cookies for you!

 
Apr 16, 2009

In this recipe, Coco stands for "coconut" not for "cocoa-chocolate" and it's the coconut that givs these cookies their unique flavor. The mixture of butter/crisco means the cookies come out not too crunchy but a nice thickness, somewhat soft and in the middle. Not too sweet or too "butterscotchy," these were a hit when I made them for a neighborhood party. Great smell too!

 
Aug 17, 2010

My 13-year-old made these himself because he loves the 2 main flavors in this cookie. We didn't use any shortening, and just replaced it with butter, and used wheat flour. These were really delicious!

 
Aug 12, 2010

Nice, sweet cookies...I ended up lightly greasing the cookie sheet since my first batch stuck a little. They were also somewhat thin so I might consider increasing the flour a bit. Still good though!

 
Dec 17, 2011

I followed the recipe exactly and they turned out great. I am taking them to a cookie exchange tomorrow and I know they will be a big hit.

 

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Nutrition

  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 4.9 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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