Oatmeal Scotchies with Coconut

Cookies with whole oats ease my conscience slightly. Whole oats are very nutritious, but the butter and sugar probably cancel out any benefit. I really liked the combination of butterscotch chips and coconut. So good.

Oatmeal Scotchies with Coconut
adapted from Joy the Baker

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups old fashioned oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons salt
2 cups butterscotch chips
1 cup shredded coconut

Beat the sugars and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the butterscotch chips and coconut.

Bake at 350 degrees for 10 to 13 minutes or until golden brown. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Makes about 2 1/2 dozen cookies.