A few years ago, I had described my favorite type of cookies to my good friend, Jen. They are sort of coconutty, sort of butterscotchy, sort of chocolatey, very yummy, and very not healthy for you. So Jen, being the multi-talented and generous person that she is, she invented a recipe just for me. (Jen also brought them to the party last week and everyone loved them.)
So here's the recipe for Jen's DeWitt Clinton Cookies:
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 and 1/2 teaspoon pure vanilla extract
- 2 sticks of butter
- 2 eggs
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 cups flour
- 2 cups oats
- 6 ounces (half a bag) buttterscotch chips
- 6 ounces (half a bag) semi-sweet chocolate chips
- 4 ounces (half an 8 ounce bag) sweetened coconut flakes
Soften the butter (preferably by leaving it out for a couple hours. Mix (with electric mixer, if available) the butter, sugar, vanilla, salt and baking soda together until it is uniform color and consistency. Add eggs and beat. Mix in flour.
WITH A SPOON, mix in coconut, oatmeal and chips.
Drop golf ball size lumps on cookie sheets about 1.5 inches abart. Bake at 350 for 12-15 minutes. The cookies are done when the edges start to turn brown and the center does not look raw. Switch the cookie sheets around half way through baking so that they cook evenly. Immediately remove the cookies from the sheets onto clean paper towels, if possible, with the top of the cookie touching the paper towels other wise the chip might stick to the paper towels which is very annoying.