Butterscotch-Coconut Cookies - cooking recipe

Ingredients

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 3/4 cups sweetened dried shredded coconut
1 1/2 cups butterscotch chips

Preparation

Preheat oven to 325 degrees.
Line 2 baking sheets with parchment paper.
Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
Add the sugar and brown sugar and beat until well combined, about 2 minutes.
Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
Add the dry ingredients and mix on low speed just until blended.
Add the coconut and butterscotch chips, mixing just to incorporate.
With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
Bake until the cookies are golden brown around the edges, about 15 minutes.
Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.