In this post, you will learn how to make Coconut Chow Mein Butterscotch Cookies and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Coconut Chow Mein Butterscotch Cookies.
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour (or all-purpose flour)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened coconut flakes
- 3/4 cup chow mein noodles
- 1 cup butterscotch morsels
- flaky sea salt (I use Maldon, but any coarse salt will work.)
- Preheat oven to 350°F.
- Beat butter and sugars until creamy. Add egg and vanilla extract.
- In a separate bowl combine the flour, baking soda, salt, and coconut. Add the dry ingredients to the wet. Stir in noodles and butterscotch chips.
- Roll dough into balls about the size of golf balls (approx. 1 1/2 tablespoons of dough) and place two inches apart on ungreased baking sheets. Flatten the tops slightly with a glass. Sprinkle lightly with sea salt.
- Bake for 12-15 minutes or until lightly browned but still soft. (I prefer mine slightly under cooked.)
- Cool slightly on baking sheets. Remove to wire racks to cool completely.
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