The “scotch” in these cookies adds a great boost of flavor along with the butterscotch morsels. I prefer to use the guittard butterscotch chips as I have found that some of the other brands have a bit of an artificial flavor. The shredded coconut is not a must, but it adds a nice texture to the cookie along with the chucks of white chocolate. If you are looking for a change from the traditional chocolate chip cookie, and a cookie with a boozy flavor, this one may be just for you!
Yield 18-20 cookies
- 1 stick unsalted butter, softened
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons scotch whiskey
- 2 teaspoons pure vanilla extract
- 1 3⁄4 cup all purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 6 oz butterscotch morsels
- 4 oz white chocolate bar, broken into chunks
- 3/4 cup shredded sweetened coconut
Preheat oven to 325 degrees convection or 350 regular. In a small bowl combine flour, salt, baking powder and baking soda. In a mixer fitted with the paddle attachment, blend butter and sugars until light and creamy. Add egg, scotch and vanilla and combine to blend. Scrape down sides and add flour mixture, resist over mixing. Add coconut butterscotch morsels and white chocolate chunks until incorporated. Take a heaping tablespoon of dough and roll in the palm of your hand into a tiny ball. Place cookies on parchment lined baking sheet about 11⁄2 inches apart. Bake for about 10-12 minutes. Allow to cool for 5 minutes and transfer to rack to cool completely.
These cookies freeze quite well in a freezer Ziplock, but they may not last that long!