Coconut Scotchies

[Photograph: Carrie Vasios]

Scotchies are given a twist with the addition of coconut sugar and dark rum. The resulting cookies have the traditional chewy, lattice texture with a hint of tropical flavor.

Coconut Scotchies

About This Recipe

Yield:makes about 4 dozen cookies
Active time:20 minutes
Total time:35 minutes
This recipe appears in: Cookie Monster: Coconut Scotchies


  • 1 1/2 cups (7.5 ounces) all purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 3/4 cup coconut palm sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon dark rum
  • 3 cups old fashioned oats
  • 11 ounces butterscotch chips


  1. 1

    Adjust oven rack to upper and middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

  2. 2

    In a large bowl, beat together butter, coconut sugar, and sugar with a wooden spoon until combined, about 3 minutes. Beat in eggs, one at a time. Add vanilla and rum and beat until combined. Add flour mixture and beat until just incorporated. Stir in oats until evenly distributed, then stir in butterscotch chips.

  3. 3

    Drop dough by rounded tablespoon onto prepared baking sheet. Because scotchies spread, I make sure to keep the drops tall, and at least 2 inches apart on the baking sheet. Bake until golden all over and crisp at the edges, about 15 minutes. Let cool 10 minutes on baking sheet before transferring to a wire rack to cool completely.


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