LOADED Oatmeal Butterscotch Coconut Chocolate Chip Cookies

This is a little twist on one of my favorite cookies, oatmeal raisin. The other day I was at the farmer's market in downtown Oxford, OH - a quaint little college town characterized by the dramatic contrast of faux-prep university students and Amish farmers all within a mile of each other.

One stand was selling vegan pastries and one of the cookies looked especially enticing. I asked the girl behind the table what the ingredients were and she had me hooked on the idea of butterscotch and coconut together.

In my head that's a really strange combination. What about adding those two ingredients to an already amazing oatmeal raisin cookie? Well, I decided if I just made those two additions to the cookies, the separate tastes would become indistinguishable and more of a sweet chaos than harmony. So with my own little spin, I made these delicious devils.

These are a pretty easy bake, just make sure you put some effort into combining the softened butter and the rest of the mixture to get an even consistency!

Dry Ingredients
2 cups flour
1 tsp backing soda
1 tsp baking powder
1 tsp salt

Wet Ingredients
1 cup softened butter
1 cup brown sugar
2 eggs
2 tsp vanilla

After combo
~ 2 cups oats
Desired amount of coconut
Desired amount of butterscotch
Desired amount of chocolate chips

STEP ONE: Pre-heat oven to 350 degrees and combine dry ingredients in one large bowl.

STEP TWO: Combine wet ingredients in a second small bowl.
I find it easiest to use a fork when mixing the wet ingredients. It breaks apart the egg yolks well.

STEP THREE: Pour wet ingredients into large bowl with dry ingredients and add oats and desired amounts of add-ins.
** Start with only 1 cup of oats as the consistency of the dough quickly changes when the oats are added. You don't want to put too many oats in, drying out the dough.

Throw them in the oven for about 10 minutes and let them cool for about 2 minutes.

Grab a glass of milk - ENJOY!