Vancouver has been having the wettest week. Now, when I say wet, I mean really, really wet. It’s rained every day this week, so much so that there are actual rivers flowing out on the street right now. Puddles so big they span across the entire road. A few days there have been rain warnings, storm warnings, and actual power outages.
My rain boots are getting their workout, that’s for sure.
I always forget how much it rains here. Vancouver, aka Raincouver, has such gorgeous, wonderful summers. It was hot and sunny all through September, and even a bit of October. But once it starts raining, it really goes all out.
I love the rain, though, especially when I don’t have to go anywhere for the day and I can snuggle up under the covers and listen to the torrential downpour against my windows. Those are perfect days, and I usually spend them baking something. Specifically, cookies. Warm, fresh-outta-the-oven cookies on a rainy, grey day? Perfect.
I do find butterscotch chips a tad on the sweet side, but they work nicely paired with the chewy, nutty flavour of the shredded coconut. It’s such a lovely flavour combination.
These will make your house smell amazing, and you definitely won’t be able to resist eating more than one when they come out of the oven.
|Butterscotch Coconut Cookies|| |
- 1⅓ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup butter (1/2 a stick), softened
- ¼ cup shortening
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1¾ cups shredded coconut
- 1½ cups butterscotch chips
- Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
- In a small bowl, mix together flour, baking soda, baking powder and salt; set aside.
- In a large mixing bowl, beat together butter and shortening until well combined. Add in sugars, beating until fluffy. Beat in egg and vanilla, then add in dry ingredients until just combined. Stir in coconut and butterscotch chips.
- Shape dough into 1-inch balls and place on baking sheet 2 inches apart. Bake for 10 minutes until cookies are puffed and slightly golden. Make sure not to over bake them, which will make them hard and crispy rather than moist and chewy.
- Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.