I bought a size XS yoga pant the same day I ate 5 of these cookies. Oh the irony.
I’ve never been able to control myself around cookies. I can be at my peak of motivation, usually nearing spring break or the first beach trip of the summer, and still not be able to eat just one cookie like a normal human being. I’ve had to frequently remind myself that cookies cannot be eaten in the same manner as potato chips….and then I go on eating them like potato chips after I’m good and reminded. The key to me not eating sweets is to not keep them in the apartment, so naturally, I bake at least once a week because not having sweets in the house just doesn’t seem like the kind of life I want to live.
My high school sweetheart’s mom used to make a version of these cookies that she dubbed “7 layer cookies”, but I can’t figure out where the 7 layer part comes from, so I’m going to call them Oatmeal Butterscotch Coconut Chocolate Chunk Cookies. I’m not one for condensing words.
The picture 100% doesn’t do it justice, just take my word for it, these cookies are good and a nice change from the usual cookie palette.
3/4 12 oz bag of butterscotch chips
1/2 cup of heavy cream
a little more than 3/4 cup of butter softened (almost melted)
1 cup of flour
1 cup of rolled oats
1 teaspoon of baking soda
3/4 cup of brown sugar
6 oz of semi sweet chocolate chunks
4 oz of coconut
2 teaspoons of vanilla
In a bowl, combine almost melted butter,brown sugar, flour, baking soda, vanilla, and oats.
Use the mixture to cover the bottom of an 8 x 8 pan
Bake at 350 for 8 minutes
While mixture is baking, combine bag of butterscotch chips with heavy cream and melt over low heat in a sauce pan. When butterscotch is melted, set aside.
Cover the crust with chocolate chunks
Pour melted butterscotch over chocolate chunks
Sprinkle the coconut on butterscotch
Distribute the rest of the baking mixture on top, crumbling pieces in (it won’t be completely covered)
Bake for 15 minutes