Coconut Chow Mein Butterscotch Cookies
By: Bob Vivant
Published: Friday, March 9, 2012 - 12:31pm

Ingredients




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.)

Preparation

1 Preheat oven to 350°F. 2 Beat butter and sugars until creamy. Add egg and vanilla extract. 3 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. 4 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. 5 Bake for 12-15 minutes or until lightly browned but still soft. (I prefer mine slightly under cooked.) 6 Cool slightly on baking sheets. Remove to wire racks to cool completely.

About

Sweet meets savory in this jam-packed cookie that screams with flavor.