Monday, January 13, 2014

Crunchy Coconut Butterscotch Cookies

Happy and healthy new year everyone! My new year has been off to a great start, and I hope the same for you.  One of my latest resolutions is to blog more often, even weekly if possible.  With the new job and holidays and event orders, it was a crazy end to 2013 and I apologize for my slacking. I have a few orders to start off the new year, but im hoping weekends can be designated for a little recipe development.  This past weekend I actually had a bridal shower order , and made these adorable rosette cupcakes and some red velvet cake pops.  If you know me, you know pink isn't usually on my list of favorite colors, but I fell in LOVE with these <3
On another note, I saw The Wolf of Wall Street last weekend and it was freakin awesome! Maybe I can be like him when I grow up, except with cupcakes and cookies? I will start accepting applications for my entourage now.

Okay now onto more important business, a new recipe! So I kept wanting to do something with butterscotch lately, and I’m not sure why.  I remember my sister and cousins also commenting on a love for butterscotch in the past, and it lead me to think maybe the candy bowl at Nan’s house growing up had something to do with it.  But the crazy thing is, when a butterscotch chip accidentally jumped into my mouth while making these, it was surprisingly too sweet for me.  I think since I've gone Paleo my taste buds have changed, and suddenly normal sweet things have become unbearable, and things like frozen strawberries are now considered a sweet treat. What is my body doing to me?! It's a crying shame!

But anyway, I didn't make these cookies for me, I made them  for YOU. And if course I added some coconut because, well, my brain revolves mainly around coconut or cinnamon. End of story.  So these are a sweet and crunchy treat, for all you folks I constantly argue the soft vs. crunchy debate with! Enjoy J

Crunchy Coconut Butterscotch Cookies
1 cup flour
1/2 tsp baking soda
½ tsp baking powder
½ cup white sugar
½ cup brown sugar
1 egg
1 tsp vanilla
½ cup (1 stick) butter, room temperature
1 cup butterscotch chips
1 cup shredded sweetened coconut flakes

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

In the bowl of a large mixer, cream together butter and sugars. Add egg and vanilla and beat until combine.
Add in flour, baking soda and baking powder and beat until just combine. Don’t over mix! Fold in butterscotch chips and coconut flakes.
Measure out by tablespoon onto the lined baking sheet.  Baking 10-12 minutes, or until edges are golden brown.  *Note- about half way through I sprinkled extra shredded coconut on top for added touch!
Remove from tray and allow to cool on cooling rack for 5-10 minutes. THEN EAT!

No comments:

Post a Comment