Butterscotch Coconut Cookies

This recipe has become a staple in my kitchen. It's as easy as chocolate chip cookies and brings out the wow factor when I give them away.

What You Need:
1 1/3 cups of flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup of unsalted butter, softened (don't use salted for this one!)
1/2 cup sugar
1/2 cup brown sugar (firmly packed ofcourse)
1 egg
1/2 tsp. vanilla extract
1 3/4 cups sweetened shredded dried coconut
1 1/2 cups butterscotch chips

What To Do:
Preheat the over to 325'.

In a large bowl (or your kitchenaid mixer bowl), cream the butter using an electric mixer on high speed. When it's fluffy and pale yellow, you're done. Add the sugar and brown sugar. Mix it again on high speed. The actual directions say to continue doing this until it no longer feels gritty between your finger and thumb. In my personal opinion, it's done when it's mixed well. Only you will know the difference.

Next, add the egg and vanilla and beat on low until blended. If needed, ,scrape the sides of the bowl.

Add in the baking powder, baking soda, salt and flour. The actual directions say to sift the flour, mix all the dry ingredients first, then add the complete mixture in. Personally, I add the first three in while the mixer is going, wait a few moments, then slowly add in the flour. Your choice.

If you're using baking sheets that are not non-stick, line it with parchment paper. I use stoneware so I skip this step. (If you aren't familiar with stoneware, I highly recommend it!) Drop rounded teaspoons on to your baking sheet about 2 inches apart. If you want, you can create rounded balls first, but they end up the same after baking. Again, your choice.

Bake for about 12-15 minutes, until they're browing around the edges. When you take them out of the over, let them sit on the baking sheet for 2-3 minutes before removing them. Trust me, this will make your life easier.

It makes about 4 dozen cookies and everyone will think you're a goddess!

(Adpated from Williams-Sonona Cookies)