Butterscotch Coconut Cookies

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup  unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar

1 egg 
1/2 tsp vanilla extract
1 3/4 cups sweetened shredded dried coconut

Sift the flour, baking powder, baking soda, and salt together onto a sheet of waxed paper; set aside.

In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Add the egg and vanilla and beat on low speed until blended.

Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add coconut and butterscotch chips, mixing or stirring just until blended.

Cook for about 15 minutes at 325*

Makes about 4 dozen cookies

** When I made this recipe, instead of using all butter I did half butter and half crisco (1/4 butter and 1/4 crisco) this way the cookies are more fluffy. Also I kind of just added the coconuts and butterscotch chips to my liking. Personally, I think that they have you add too much of both.

Well I hope you like the cookies. I think that this is one of my favorite recipes it's sooo yummy :)

From the kitchen of Tana Nelson :)