½cupbutter flavored shortening95 grams or butter (114 grams)
1cupsugar200 grams
1cuppacked brown sugar210 grams
1cupsweetened flaked coconut
1teaspoonvanilla extract
½teaspoonmore of vanilla or vanilla butternut extract
2large eggs
1teaspoonbaking soda
½teaspoonbaking powder
1teaspoonsalt
2cupsstirred and aerated unbleached all-purpose flour250 grams
2cupsquick-cooking oats
2cupscrisp rice cereal
Butterscotch Drizzle
1cupbutterscotch chips
1tablespooncoconut oilor use 2 teaspoons shortening
Instructions
Preheat oven to 350°. Line two baking sheets with parchment or nonstick foil.
Beat the shortening and sugar unti creamy. Add coconut and vanilla and beat until well mixed. Scrape sides of bowl and beat in eggs, one at a time.
Add the baking soda, salt and baking powder and stir well, then add the flour and stir until incorporated. Stir in the oats, followed by the cereal. Batter should hold together and should not be too dry.
Scoop up heaping tablespoons and shape into 1 ½ inch (1.6 oz) balls (this makes large cookies). Press them down to make discs. Arrange 9 to 12 on a sheet, spacing about 2 inches apart.
Bake for 12 to 15 minutes. Makes about 24 to 30 cookies, but yield will vary depending on size.
When cookies are completely cool, put the butterscotch chips and coconut oil in a disposable cake decorating bag or a heavy duty freezer bag. Microwave at 50% power for 1 minute to melt the chips. Massage bag lightly until chips are melted and smooth. Snip off tip of bag and drizzle over cookies. Put them in a refrigerator just until butterscotch chips have set.