Ingredients Jump to Instructions ↓

  1. 2 1/2 cups old-fashioned rolled oats

  2. 1 1/4 cups all-purpose flour

  3. 1/2 cup sweetened shredded coconut

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 8 tablespoons unsalted butter , softened

  7. 8 tablespoons spectrum organic shortening

  8. 1 cup packed brown sugar

  9. 1 large egg

  10. 2 teaspoons vanilla

  11. 3/4 cup good quality white chocolate chips

  12. 1/2 cup butterscotch chip s

  13. 1/2 cup chopped pecan s, toasted

  14. 1/3 cup toffee bits

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 In a medium bowl, whisk together the oats, flour, coconut, baking soda and salt. In a large mixing bowl, beat together butter, shortening and brown sugar until light and fluffy. Mix in the egg, making sure to scrape down the bowl. Beat in vanilla. Add the dry ingredients and mix just until combined. Using a wooden spoon, stir in the white chocolate chips, butterscotch chips, pecans and toffee bits. Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the bottoms are golden, about 10-12 minutes. Remove and let sit on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely.


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