Super Cookies
Submitted by BRIHOLIO
Loaded drop cookies packed with chocolate chips, butterscotch chips, coconut, oatmeal, nuts, and candy-coated chocolates on top. These kitchen sink cookies have everything but the sink.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minWhy choose between chocolate chip, oatmeal, coconut, and butterscotch cookies when you can make one cookie that has it all?
These loaded drop cookies start with a classic butter cookie base, then you stir in chocolate chips, butterscotch chips, shredded coconut, oatmeal, and chopped nuts (or raisins, your call). Then, just before they hit the oven, candy-coated chocolates get pressed on top for a pop of color and crunch.
They’re the kind of cookie that makes kids’ eyes go wide and adults grab two before even asking what’s in them.
Pro Tips
- Cream the butter and sugars until genuinely light and fluffy. This builds air into the dough for softer, chewier cookies.
- Don’t overmix after adding the flour. Stir just until combined, then fold in all the mix-ins by hand.
- Flatten the dough balls slightly with the back of a spoon before baking so they spread evenly.
- Pull them at 8 minutes for soft and chewy, 10 minutes for golden and crisp around the edges.
Ingredients
Directions
Cream butter, sugar, brown sugar and vanilla until light and fluffy.
In separate bowl combine flour and baking soda and salt.
Add flour mix to creamed mix. Beat well.
Stir in coconut, chocolate chips, butterscotch chips, oatmeal and chopped nuts or raisins.
Drop by rounded teaspoon onto ungreased cookie sheets.
Flatten slightly with back of spoon.
Place candy coated chocolate on cookies.
Bake at 375℉ (190℃) F for 8 to 10 minutes or until lightly browned.
Cool on rack.
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