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.